I made these for my tot, but DH and I were eating them as they were coming out the pan. So good. I added a few garlic cloves and used Braggs seasoning salt. I had an onion already diced so didn't grate it. [The following is meant really as note to myself for the future (as I WILL be making these again since I always have an abundance of organic carrots): I thought the mixture was too "tight" and added an extra egg to make it more wet and "droppable" consistency - it will still good, but I prefer the recipe as is and won't fiddle with the quantities next time.]
7/15/07 these are yummy! Thank you for posting. A great way to use Carrots and avoid using Potatoes. This recipe is a keeper for certain.
These were great! The first time I made them just as stated, mmmmm. The second time I experimented a little and added two minced garlic cloves and one finely diced jalapeno pepper. Both times I got nine latkes out of it and both times I did not fry them in a fryingpan but in the oven. I dressed a bakingsheet with parchment paper, brushed about one tablespoon of oil over the paper and baked the latkes (shaped them into little patties/burgers)at 400Â°F, 15 minutes on one side, turned over and baked another 10 minutes. They freeze very well indeed and I am very happy to have found this recipe. Thanks for posting.
I have to watch my potato intake due to diabetes, but after tasting these, who needs potatoes!? Great tasting, and very easy to make. I also only made 1/3 of the recipe, but next time will make it all and freeze them to have on hand. The only change I made is a dash of nutmeg in the mix, because I love nutmeg and carrots together. Thanks for posting this one!
Pretty good! I cut the recipe in thirds and omitted the onion; they came together and browned nicely.