Categories: Sides

Ingredients

• 2 russet potatoes
• 2 carrots
• 1 large egg
• 1/2 onion, grated
• 1 cup shredded pepper jack cheese
• 1/3 cup breadcrumbs
• 2 tbsp. chopped fresh parsley
• Kosher salt and black pepper
• Vegetable oil, for frying
• Sour cream and sliced scallions, for topping

Directions

1. Peel the potatoes and carrots and grate on a box grater; squeeze dry. Transfer to a large bowl and add the egg, onion, cheese, breadcrumbs, parsley and 1 tsp salt; season with pepper. Form the mixture into 2-inch pancakes.

2. Heat 1/4 inch of vegetable oil in a large skillet. Working in batches, cook the latkes until golden, about 3 minutes per side. Remove to a paper towel-lined plate to drain.

3. Sprinkle the latkes with salt and top with sour cream and scallions.

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