We went to Costco the other day not for groceries, but for the free samples. Don’t pretend like you don’t do that too!
The only problem with this trip is I wound up with 5 lbs of carrots. Yes. 5 pounds of carrots. Now, I’m too lazy to get out my juicer – so carrot juice was out. We now live in hot and sunny California – so carrot soup was out. But we were leaving on vacation in 2 days and like heck I was going to throw out my carrots.
So Plan C – Carrot Latkes.
I was skeptical at first. I had never tried to make carrot latkes, not had I made actual latkes before. To my surpise they were crispy on the outside, soft and delicate on the inside, and packed with a Middle Eastern punch.
1 lbs carrots, sliced into super think ribbons on mandolin or what I use : a swiss peeler with mandolin blades
1 tsp ground cumin
1/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp paprika
1 egg yolk
2 egg whites
Salt & pepper to taste
2 Tbs olive oil
Shred carrots using julienne-blade swiss peeler or mandolin fitted with julienne setting. Mix carrots, spices, egg yolk, egg whites, and salt & pepper. Form into 1 in 1/2 inch thick patties. Refrigerate 1 hour until set.
Heat olive oil over medium-low heat. Cook patties (don’t crowd pan) 7 minutes each side. DO NOT flip until the 7 minutes is up. This is key to keeping the patties in-shape and getting a crust.
Remove from pan. Place on paper towel. Servce with Tzaziki and a cucumber and pomeranate salad.