Potato-Carrot Latkes

Photo by Michael Piazza / Styled by Catrine Kelty

SUBMITTED BY CHEF BEN ELLIOT OF SALTBOX FARM, CONCORD AND SALTBOX KITCHEN, WEST CONCORD
Last year, we hosted a Hanukkah cooking class at The Little House (our cooking school at Saltbox Farm). We always look at these classes as a way to experiment and play with food as well as teaching our guests new techniques. The latke seemed to be a fun vehicle for trying different vegetables besides only the traditional potato—we also made them with grated beets and with apple. All were delicious, especially with a variety of sauces.

Makes about 15–20 latkes, depending on how big you make them

1 pound carrots, peeled
1 pound potatoes, peeled
1 white onion, peeled
2 eggs, beaten
¼ to ½ cup flour or more, or use matzoh meal or potato starch
½ teaspoon kosher salt
20 grinds fresh black pepper
neutral oil for frying, like safflower, sunflower, or grapeseed

Preheat the oven to 400°F.

Using the large holes of a standard box grater, grate the carrots, potato, and onion directly into a mixing bowl. Squeeze out excess moisture, pouring away the liquid at the bottom of the bowl. Add the beaten eggs, salt, and pepper and stir to combine. Add the flour/matzoh/potato starch little by little until you can squeeze a ball in your hand and the mixture stays together nicely. (You may need more or less flour depending on the moisture content of the potatoes and the style of latke you like; more flour makes denser pancakes, while less flour yields crispy ones.)

Heat ½-inch of oil in a heavy skillet over medium to medium-high heat and cook one latke first to check for seasoning and consistency; add more salt or more flour/matzoh/starch if needed, then cook the remaining latkes until browned on both sides. Transfer to a wire rack to drain as they come out of the pan and sprinkle with salt.

Serve with applesauce, sour cream, or caviar for a special occasion!