Carrot Latkes

INGREDIENTS
4 cups shredded carrots
1 cup chopped scallions
1 egg plus 1 egg white, beaten
1/2 cup flour /n 1/2 cup raisins or dried cranberries(optional of course)
2 tsp freshly grated nutmeg
1-1/2 tsp sea salt
3/4 tsp black pepper and 3/4 tsp ground cardamom
4 tsp safflower oil divided
Sour cream or non-fat greek yogurt with a squeeze of lemon
METHOD: Preheat oven to 375 . Place shredded carrots in a dish towel and squeeze to remove as much liquid as possible. Toss together the carrots, scallions, eggs, flour, raisins, nutmeg, salt, pepper and cardamom. Form tablespoon sized patties with the mixture and press to flatten. Heat 1 tsp oil over med-high flame in large sauté pan. Fry the latkes in batches and drain on paper towel or paper bag. Keep hot in oven until all are done. Serve with sour cream (or non-fat greek yogurt with a bit of lemon squeezed in)
COURSE: Side
PREPARATION TIME: 20 Minutes
COOKING TIME: 10 Minutes

 

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