Lake Isle Press

Quick Potato and Carrot Latkes

Fried vegetable latkes that are both healthy and delicious!

Quick Potato and Carrot Latkes


  • Vegetable oil, for frying
  • 1 sack (24 ounces) shredded potatoes for hash browns (available in dairy aisle)
  • 1 large carrot
  • 1 medium onion
  • 2 eggs, beaten
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 3 tablespoons matzo meal, cracker meal, or all-purpose flour


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 count to 10. 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. Drain on paper towel or parchment-lined tray.

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