Preparation time: 10
Cooking time: 15
Difficulty: Easy - for beginners
Dietary guidance: n
1 Idaho potato, shredded*
1 lg carrot, shredded*
1/4 med white onion, shredded*
2 scallions, diced (whites & greens)
2 Tbsp flour
1/4-1/2 tsp garlic powder, if desired
salt & pepper, as desired
vegetable or olive oil, for frying
*you can shred either by hand with a box grater, or with a food processor, whichever you prefer
Put shredded potato, carrot & white onion in a kitchen towel & squeeze to reduce as much moisture as possible. Mix drained shredded vegetables with the scallions, egg, flour & (if desired) pepper and garlic powder.
Put about 1/8" of oil in the bottom of a frying pan over medium heat, until the end of a wooden spoon inserted in the oil bubbles. Drop large spoonfuls of the potato/carrot mixture into the oil, pressing down the tops to make flat pancakes. Once bottom is golden, flip over & fry the other side. When bottom is also golden, transfer to a paper-towel-lined baking sheet to drain. Sprinkle immediately with salt.
Serve with sour cream or applesauce, as desired. Yields about 7 or 8 3-inch latkes.