Ingredients:
2 medium carrots grated
1/2-3/4 cups finely diced green pepper
1 pound potatoes
1 small onion
1 egg
2 tbs flour
oil for frying

note: When hand-grating vegetables, use the side of the grater (rebisen) with the larger holes.

Preparation:

1. Sauté carrots and green pepper in very little oil until soft and set aside.

2. Grate the potatoes and onions directly into a bowl of cold water.

3.  Put a colander on top of a bowl and pour the potato/onion mixture into the colander. Wring out the excess water from the potato/onion. The water will collect in the bowl underneath. The dryer the potatoes, the better.

4. Pour off the water from the bowl. You will notice a white powder settled at the bottom. This is potato starch. Put the potatoes into this bowl, mix in the egg and the flour.

5.  Shape the latkes like pancakes in your hands, or put the mixture in the pan and flatten with a fork or pancake turner.

***Latkes are usually fried on a medium heat for 4-5 minutes on each side. I have experimented with using pan spray and a tbs or two of oil on a low heat for a longer duration. In any event, the latkes should be crispy on the outside and completely cooked on the inside.

Purchase items in BOLD in-store at Surfas or online at Culinary District!