Prep 30 mins
Cook 15 mins
Another take on this favorite Hanukkah tradition. This recipe is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try these yet, but know I will enjoy them. The source is The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens. This particular recipe was contributed by Abe Koblin, Dayan Group, Baltimore Hadassah.
- 453.59 g carrot
- 2 eggs
- 1 scallion, finely chopped
- 1 garlic clove
- 118.29-177.44 ml matzo meal
- 118.29 ml oil (for frying)
- 118.29 ml sour cream (for garnish)
- 59.14 ml scallion, chopped (for garnish)
- Clean, scrape, and grate carrots. Transfer to a large sieve, and press against them to drain any liquid. Allow to drain for approximately 10 minutes.
- Beat eggs in a large bowl. Add drained carrots, the finely chopped scallion, garlic, salt and pepper to taste. Mix, and add enough matza meal so that the mixture is pretty firm when shaped into a pancake.
- Heat oil in skillet over medium heat. Using about 2 tablespoons of the carrots mixture for each, drop the latkes into the hot oil and fry until golden brown on both sides. Remove from skillet and drain on paper towels.
- Serve, garnishing with sour cream and chopped scallions.
What a find! Being a diabetic prevents me from having potato latkes. These hit the spot. We added more scallion and garlic and baked them as per other reviewers.
We quite liked this, but thought it could benefit from some extra seasonings. I should have added some herbs. Still quite nice, and I will make it again with this revision in mind.