Crispy Skillet Carrot Latkes

Name: Crispy Skillet Carrot Latkes
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 2 large eggs; Kosher salt and pepper; 1 lb. carrots, peeled; 1 lb. medium russet potatoes, peeled; 2 medium onions; 3/4 c. to 1 cup matzo meal; 1/4 c. olive oil; 2 tbsp. lemon juice; 2 tbsp. sour cream; 1 bulb fennel, thinly sliced on mandoline, plus fronds for garnish; 1/2 tsp. coriander seeds, crushed; 1/4 c. Castelvetrano olives, pitted, cracked, and roughly chopped; 1/4 c. parsley, roughly chopped; 1 scallion, thinly sliced

Because everything is cuter in a mini cast-iron skillet.

By Tina MartinezPublished: Oct 27, 2022

1 Rating

Mike Garten

Yields:

8 serving(s)

Total Time:

1 hr 5 mins

Cal/Serv:

235

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This creative twist on the traditional potato pancake incorporates grated carrots and calls for baking the latkes in mini cast-iron skillets — a smart way to produce a golden, crispy exterior without the hassle of frying. A bright fennel slaw flecked with crushed coriander and briny olives is a fresh, flavor-packed alternative to plain old sour cream.

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Ingredients

2
large eggs
Kosher salt and pepper
1 lb.
carrots, peeled
1 lb.
medium russet potatoes, peeled
2
medium onions
3/4 cup
to 1 cup matzo meal
1/4 cup
olive oil
2 Tbsp.
lemon juice
2 Tbsp.
sour cream
1
bulb fennel, thinly sliced on mandoline, plus fronds for garnish
1/2 tsp.
coriander seeds, crushed
1/4 cup
Castelvetrano olives, pitted, cracked, and roughly chopped
1/4 cup
parsley, roughly chopped
1
scallion, thinly sliced

Directions

1. Step 1Place 8 small (6-inch) cast-iron skillets on rimmed baking sheets, place in oven, and heat oven to 450°F.
2. Step 2In large bowl, whisk together eggs, 1 teaspoon salt, and 1/4 teaspoon pepper.
3. Step 3In food processor fitted with large grating disk (or on large holes of box grater), grate carrots, potatoes, and onions. Add to egg mixture and toss to combine. Add matzo meal and mix to combine.
4. Step 4Carefully add 1/2 tablespoon oil to each skillet, then divide latke mixture among skillets. Roast until golden brown and crisp on bottom, 15 minutes, then flip latkes and roast 5 minutes more.
5. Step 5Meanwhile, in second large bowl, whisk together lemon juice, sour cream, and 1/2 teaspoon each salt and pepper. Add fennel and toss to coat; toss with coriander.
6. Step 6When ready to serve, toss fennel slaw with olives, parsley. and scallion; sprinkle with fennel fronds if desired and serve with carrot latkes.