Belly Full · by Amy Flanigan
Potato and Carrot Latkes
NUTRITION · PER SERVING35M COOK
CAL 2%·PRO 2%
CARBS 4G50% OF CAL
1G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 2G39% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried potato pancakes with shredded carrots and onions bound with egg, seasoned simply with salt and pepper. These crispy-edged latkes are a classic Jewish holiday and Thanksgiving side dish, equally good served hot or at room temperature.
sideamericaneggs⚙️ food processor🍪 sheet pan🍳 skillet🔥 ovendairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 24- 1 medium sweet onion (, quartered)
- 2 large eggs
- 1 russet potato ((about 1/2 pound), peeled and cut into cubes)
- 2 small carrots ((about 1/2 pound), peeled and cut into chunks)
- 1/2 teaspoon kosher salt
- pinch of black pepper
- 3 tablespoons all-purpose flour
- 3/4 cup (or more) vegetable oil (, for frying)
At a glance
PER SERVING · TIME 35M
CAL 2%·PRO 2%
CARBS 4G50% OF CAL
1G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 2G39% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 52mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 95mg
- Calcium
- 9mg
- Iron
- 0.20mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 52MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.