Do you know how many different ways there are to cook a potato?
Like, a fafrillion. That’s how many.
Fry em, bake em, roast em, poach em, boil em, grill em, french em, stuff em. baked-po-ta-to. (think daft punk here, good lord someone please get this.)
See, like I said, a fafrillion. Sometimes, having a fafrillion options can make decision making quite debilitating.
That’s why you come to momma, am I right? Takin’ the guess work out of your fafrillion life decisions and give you answers with a heavy dose of “is she for real?”
I am for real. Thanks for asking.
Carrot and potato latkes
- 2 tablespoons all-purpose flour
- 1 teaspoon black pepper, freshly ground
- 1 pound potatoes, peeled and coarsely grated
- 1/2 pound (about 3 medium) carrots, peeled and coarsely grated
- 1 large egg, lightly beaten
- 6-9 tablespoons canola oil
- Salt and pepper to taste
Preheat the oven to 400 degrees and prepare a baking sheet. Peel potatoes and coarsely grate into a colander. In a medium bowl, stir together the grated carrots and egg. Stir in the flour, salt, and pepper.
In a heavy nonstick skillet, heat 2 tablespoons oil over medium heat. Drop a heaping spoonful of the mixture loosely in the pan so it forms a pancake. Press on each lightly with a flat spatula to make a cake about 1/2 inch wide. Cook until browned on one side, about 5 minutes. Turn the cakes over and brown the other side, about 5 minutes.
Season with salt and pepper. Serve em up!
Fry em up sister!