Active Time

　　1 hour

　　Total Time

　　1 hour

　　Latkes combine an ingredient and a technique that have gone together very well for centuries: potatoes and frying. This variation on a traditional crisp potato pancake is enhanced with the addition of carrots, which add a hit of earthy sweetness. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

　　

Ingredients

Makes 24 latkes

　　3/4 pound carrots (4 medium)

　　1 1/2 pounds russet (baking) potatoes (about 3)

　　1 large onion

　　2 tablespoon fresh lemon juice

　　2/3 cup all purpose flour

　　3 large eggs, lightly beaten

　　1 cup vegetable oil

　　

Step 1

Preheat oven to 250°F with rack in upper and lower thirds. Place 1 or 2 cooling racks on top of a large rimmed sheet pan with metal cooling rack(s).

　　

Step 2

Peel carrots and coarsely shred in a food processor fitted with medium shredding disk (or coarsely grate into a bowl using large teardrop-shaped holes on a box grater).

　　

Step 3

Repeat with potatoes and onion. Add lemon juice and toss to coat.

　　

Step 4

Transfer mixture to a kitchen towel (not terry cloth) and enclose in towel, then wring out as much liquid as possible.

　　

Step 5

Wipe bowl clean, then return vegetables to bowl and stir in flour, eggs, and 1 teaspoon salt until just combined.

　　

Step 6

Heat oil in a large 12-inch nonstick skillet over medium-high heat until it shimmers. Fill a 1/4-cup measure with latke mixture and carefully spoon it into skillet, then flatten lightly to a 3-inch diameter with a heatproof spatula.

　　

Step 7

Form 5 more latkes in skillet and fry until undersides are golden, 2 to 3 minutes. (If latkes brown too quickly, reduce heat.) Turn over and fry until golden on other side, about 3 minutes more.

　　

Step 8

Transfer to paper towels to drain briefly, then transfer to a metal rack set on sheet pan in oven to keep warm. Make more latkes in same manner.

　　Cooks' notes:

　　Latkes can be kept warm in the oven for up to 1 hour.