Carrot Potato Pancakes with Curry Yogurt Sauce

This sounds like a very strange combination I know....but you will not be disappointed if you make them! Adding carrots to these potato pancakes gives them a sweet note, which pairs great with the yogurt sauce. A perfect side dish, appetizer (if you make them smaller) or even as a main dish!

Ingredients:

2 1/2 c. carrots, grated
2 c. red potatoes, peeled and grated
2/3 c. flour
2 Tbs. minced dry onion
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. fresh cracked pepper
2 eggs
2 Tbs. vegetable oil (might need a tad bit more)
1/2 c. plain yogurt
3/4 tsp. curry powder
2 tsp. honey

Preheat the oven to 225 (or if you have a "warm" setting for your oven). In a medium size bowl, stir the eggs, flour, onion, garlic powder, salt and pepper together. 

Squeeze all of the moisture out of the carrot and potato by the handful and place into the egg and flour mixture. Mix everything together with your hands (yes, it's messy but is the most effective).

Heat a large skillet on medium low heat. Add the oil to the pan and spread out slightly. Place about three tablespoons of the mixture in your hands and flatten into an oval shaped patty. Place on the greased pan and repeat until you have about five pancakes. Cook for three minutes on one side, then flip to the other side and cook for another three minutes. Place on a baking sheet and keep warm in the oven. Repeat for the remaining pancakes until they are all finished. Keep in the warm oven until it is time to serve.

In a small bowl, mix the yogurt, curry powder and honey together until everything is fully incorporated. Drizzle, spoon on top, or serve as a side dipping sauce with your carrot potato pancakes!

Baked Latkes

 

Growing up, one of my close friends would always have me over to her house for one of the days of Hanukkah. One year her mom taught me how to make Latkes and that was the first time I had ever had them. I am addicted to potatoes so of course I got hooked! This is a version that I made up that is baked instead of pan fried, and the pictures use golden potatoes instead of the normal Idaho or baking, which is why they have a golden color. I may not be Jewish, but MAN do I love Latkes! Enjoy!

Ingredients:

1 lb. potatoes

1 small onion

1 egg

1 tsp. baking powder

1 tsp. salt

3 Tbs. flour

Preheat the oven to 425 degrees. Grate the potatoes and onion. Squeeze the excess liquid from the grated vegetables and put in a large bowl. Combine the flour and baking powder. Add the egg to the grated mixture. Then add the flour mixture and salt. Use your hands and get dirty to combine all of the ingredients. Shape the mixture into 2-3 inch patties (about 1/4 inch thick). Spray the baking sheet with non cooking spray. Add the pancakes to the baking sheet. Bake for 15 minutes, flip over, and bake for 10 more minutes until golden brown. (Makes about 16)

 

(This picture is from when the recipe was originally created in 2011)

Apple-tato Mini Latkes

Ingredients:

2 large red skin potatoes, peeled and shredded
1 medium apple, peeled, cored and shredded
3 tsp. dried onion flakes
1 egg
1/4 tsp. salt and pepper

*Fat free sour cream and apple butter for toppings.

Squeeze all of the liquid out of the potato and apple and place into a medium size bowl. Add the onion flakes, egg and seasonings and mix together (using your hands works best). Heat a large skillet to medium heat. Spray with non stick cooking spray and drop by tablespoon full on the skillet. Using the spoon, spread out into a thin layer. Cook for 3 minutes until golden brown, flip over, and cook for another 3-4 minutes until golden brown and everything is cooked through. Top with the sour cream and apple butter.

( 1 WW point per two latkes, which also includes the sour cream and apple butter.)

Baked Latke Cups

Ingredients:

5 large potatoes, peeled and finely shredded
4 green onions, chopped
1/2 c. Egg Beaters
3 Tbs. flour
2 tsp. dried thyme
1 tsp. ground nutmeg
1 tsp. fresh ground black pepper

Preheat oven to 375 degrees. Spray a muffin tin with non stick cooking spray. Squeeze the potatoes out to remove all of the moisture, and place into a large bowl. Add the onions, egg beaters and seasoning and mix well together. Stir in the flour until well incorporated. Spoon the mixture evenly into the 12 muffin cups. Spray the tops with cooking spray. Bake for 30 minutes, spray again with the cooking spray, and bake again for 30 minutes. Top with applesauce and sour cream. (Makes 12, 1 is 2 WW points.)