Spiced Potato & Carrot Latkes
A few years back, I participated in a holiday secret swap for foodies around the country. I packed up and shipped a box full of Michigan-made products, as well a batch of my sour cream sugar cookie recipe to a gal in North Carolina.
The woman who had my name was from the Baltimore area, and she sent me a variety of Baltimore favorites (like mind-blowing Berger Cookies) as well as international treats collected while traveling.
The only thing that still remains of that swap box is a small jar of homemade za’atar that this woman’s roommate had brought back from Jordan while visiting relatives there.
Za’atar is a spice and seed mix popular throughout the Middle East that is comprised of herbs like dried thyme, oregano and majoram, plus toasted sesame seeds, salt and sometimes sumac.
This za’atar is very special to me, and has so much flavor, but I only use it sparingly. It’s essentially irreplaceable, since I’ve lost the contact info for the woman who gave it to me, and who knows how often her roommate gets back to Jordan, for that matter.
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I deemed these latkes a special occasion fitting of breaking out the za’atar, because I just love a good latke. To get the best, crispiest latkes, you want to start with shredded russet potatoes (also the best choice for cabbage potato soup).
To jazz up these latkes, mix in some carrots for a bit of sweetness, and onions to add depth. A combination of za’atar and cumin ensures lots of flavor in every single bite.
Finish these Spiced Potato & Carrot Latkes with a dollop of Greek yogurt and parsley, and serve them with orange honey chicken, and you’re in business!
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Spiced Potato & Carrot Latkes
Ingredients
- 1 small onion shredded
- 2 pounds russet potatoes peeled and shredded
- ½ pound carrots peeled and shredded
- 2 eggs beaten
- ½ chopped fresh parsley leaves divided
- ¼ cup matzo meal
- 2 tablespoons unsalted butter melted
- 2 teaspoons kosher salt
- 2 teaspoons za’atar
- ½ teaspoon baking powder optional
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ¾ cup vegetable oil
- ¾ cup Greek yogurt
Instructions
- Place onion, potatoes and carrots in a cheesecloth-lined colander set over large bowl. Let stand 5 minutes, squeezing occasionally. Drain off and discard all liquid in the bowl except white starch paste that settles at bottom.
- Add onion, potatoes, carrots, eggs, 1/4 cup parsley, matzo meal, butter, salt, za’atar, baking powder (if using), pepper and cumin to the bowl with reserved starch; stir to combine.
- In a large, heavy, non-stick skillet, heat 2 tablespoons oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 3 tablespoons per latke. (Skillet should hold about 3 latkes at a time.) Flatten mixture slightly with a spatula. Cook latkes 4 minutes, then flip and cook another 4 minutes or until brown, crisp and cooked through.
- Remove latkes from the skillet, then transfer them to a serving platter and keep warm in a 300° F oven until serving.
- Cook remaining latkes in batches, using 2 tablespoons oil in the skillet for each batch. Serve latkes with yogurt and remaining 1/4 cup parsley.
Sounds really tasty this recipe. thanks for posting.
Simon
Latkes got a major upgrade with your tasty spiced potato and carrot version. These look incredible!
Thanks so much, Alida! I’m all about the upgrades!
How good are those Berger cookies?! I had a college roomate from Baltimore and her grandmother would bring them to us every time she visited. BEST THINGS EVER. I think my perfect meal would be these latkes with about 3 Berger cookies afterwards 🙂
Now THAT is the optimal way to gain the Freshman 15. LOL.
Middle Eastern food is probably one of my favorite cuisines, and I absolutely love za’atar! I can’t wait to try out these latkes.
I agree! I think I could eat Middle Eastern food just about every day and not really get tired of it. So many flavors!
Crispy carbs are pretty much my pregnancy M/O right now, so these are looking absolutely fabulous! I need to try to make latkes…for some reason I’ve always been intimidated by them!
Crispy carbs are my life M/O! And believe me, if I can make latkes, anyone can. I’m pretty frying-adverse, but these were totally fine.
I’m so jealous of your jar of za’atar. I’ve been searching for a jar of that spice mix for months. Also, I’m swooning over these absolutely gorgeous latkes. Pinned!
Remind me to hide my za’atar if you ever visit, Jennie. Thanks for pinning 🙂
I require all the latkes please and thank you. Unlike you, I use my za’atar with abandon but that’s because I buy it in bulk from my favorite Middle Eastern store. You need to visit so I can take you there to stock up. 🙂
I need more za’atar so that I CAN use it with abandon! haha.
I love za’atar! There are a bunch of recipes on the Internet for making za’atar, so you could probably find one that matches the flavor profile of the stuff you have (they are not all created equal). Hoarding good za’atar makes perfect sense.
These latkes sound wonderful. Hopefully I’ll get a chance to make them. Soon.
Great idea, Susan! I think what I need to do is research and make a new batch before this jar is completely depleted. That way I can compare and get the new batch as close as possible!
Lori, if you find a recipe you like, I would really like to know what it is. I bought some za’atar, which I’m not sure I like, and would prefer to make my own if it’s a good recipe.
I’ll definitely keep you posted during my Adventures in Za’Atar Making, Susan 😉
These looks SO GOOD! I’m drooling. And I love zaatar. it’s my favorite and is perfect with carrots.
Thanks, Lauren! I’m going to have to try za’atar on roasted or sauteed carrots.
Now I have latke lust! And I hoard my za’atar. 🙂
Lots o’ latke lust? I just love an alliteration. So glad I’m not the only za’atar hoarder. I feel better now.