Potato and carrot latkes – a detailed recipe cooking. 
Time: 30 мин. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 pack (680 gr.) Coarsely grated potatoes for cooking hash brown
- 1 peeled large carrot
- 1 medium sized peeled onion
- 2 beaten eggs
- 2 tsp salt
- 1 tsp baking powder
- 3 tbsp. l matzo flour, flour for crackers or wheat flour
- Cooking Oil
- 2 tbsp. coarsely chopped applesauce
- 1 cinnamon stick
- 1 tbsp. sour cream
Recipes with similar ingredients: potatoes, carrots, onions, matzo, eggs, sour cream, apple sauce (puree), cinnamon
Recipe preparation:
- In a large frying pan over medium or medium high heat Heat the oil by pouring it 1 cm. To check the oil, put a piece of bread in the pan. He should be browned while you count to 10. Adjust the fire if necessary. potatoes in a large bowl. Grate carrots and onions there. Add the eggs. Salt, pour baking powder, then flour. Shuffle vegetables and other ingredients with a wooden spoon. Put the mixture in oil to make pancakes with a diameter of 8 cm., gently squeeze their shoulder blade.
- Fry in batches of 4-6 fritters, depending on size pans, laying them at a distance of 2.5 cm from each other, about 3 minutes from each side. You should get 12 muffin. Put applesauce, cinnamon stick and put on medium heat. Heat for 3-4 minutes. Shift the pancakes on a tray covered with a paper towel or parchment to excess fat was absorbed. Serve with warm applesauce with slices and sour cream.
