Quick Potato And Carrot Latkes

Recipe Ingredients

		Vegetable oil - for frying
1		Bag shredded potatoes for hash browns - - (24 oz)
1		Carrot - peeled (large)
1		Onion - peeled (medium)
2		Eggs - beaten
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Baking powder
3 tablespoons	45ml	Matzo meal, cracker meal or flour
2 cups	474ml	Chunky apple sauce
1		Cinnamon stick
1 cup	237ml	Sour cream

Recipe Instructions

Heat 1/2-inch oil in a large skillet over medium to medium-high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary.

Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add beaten eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon.

Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side.

Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes. Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.

This recipe yields 12 latkes, 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D02) - from the TV FOOD NETWORK

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