Another night of Chanukah, another latke recipe. Or so it goes.
These latkes were inspired by one of me and my daughter’s favorite soup recipes. We both love carrot ginger soup in the fall.
I made a carrot latke years ago, and I vaguely recall it being tasty, so I thought I would give this a try.
I shredded some carrots, an onion, a small potato, some ginger and some cilantro in the Cuisinart food processor.
I transferred the mixture to a bowl and drained whatever liquid I could out of the veggie mixture.
Next, I added some flour, eggs, garlic powder, salt and pepper to the mix.
I heated up the oil in my fry pan and fried the patties until done. You have to keep your eyes on the latkes because they can go from perfect to burnt very quickly. I drained the latkes on a cooling rack set over paper towels.
I served these latkes with cilantro and an option of sour cream or horseradish sauce.
- 6 carrots, peeled
- 1 small Idaho Russet potato, peeled
- 1 small onion, peeled
- 2 tbsp. fresh ginger
- 2 tbsp. cilantro
- 2 tsp. salt
- 2 tsp. ground pepper
- 2 tsp. garlic powder
- ½ cup flour
- 2 eggs
- oil for frying
- additional salt and pepper to taste
- Wash and peel the veggies.
- With the shredding blade on a food processor, shred the carrots, potato, onion, ginger and cilantro.
- Transfer everything to a large mixing bowl.
- Drain as much liquid as possible from the shredded vegetables.
- Mix in the salt, pepper, flour, garlic powder, flour and eggs.
- Heat up about an inch of oil in a large fry pan.
- Fry the latkes, carefully flipping as they began to crisp up.
- Drain the cooked latkes on a paper towel lined cooling rack.
- Sample the latke and adjust seasoning as needed.
- Serve with a latke topping of your choice.