Today is December 23, 2024 / /

Kosher Nexus
  • Find us on Facebook


  • UTJ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Potato Carrot Pancakes

Ingredients

  • ¾ pound (about 3 medium) white potatoes, peeled
  • 8 ounces (about 3 medium) carrots, peeled
  • ½ cup thinly sliced scallions (about 3 scallions)
  • Coarse salt
  • 1 large egg, lightly beaten
  • ¼ cup matzo meal
  • ¼ cup vegetable oil, for frying
  • Directions
  1. In a food processor fitted with a fine-hole grating attachment (or on the small holes of a box grater), grate potatoes and carrots. Transfer to a large bowl; add scallions and 1 1/2 teaspoons salt. Using your hands, mix thoroughly. Mix in egg and matzo meal until combined. Divide into 8 mounds of equal size.

  2. In a large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom of pan. Add half the potato mounds; flatten each to a 1/2-inch thickness. Cook until golden brown, 2 to 4 minutes per side.

  3. Transfer to paper towels or parchment paper to drain. Repeat with remaining mounds (reduce temperature to medium if browning too quickly). Sprinkle with salt, and serve