Carrot Latkes

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.

One Comment Add yours

  1. dori says:

    Wow this looks really awesome. Love carrots, love latkes. Brilliant combination.

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