Prep 25 mins
Cook 6 mins
These are a nice change from regular potato pancakes, I have even made miniatures of these and served them as hors d'oeuvres to my guests, and they freeze very well.
- Grate carrots with onion.
- Squeeze out excess moisture.
- Mix flour with baking powder and salt.
- Add beaten eggs and flour to grated carrot/onion mixture.
- Mix well.
- Heat oil in frypan.
- Drop carrot mixture from a large spoon into hot oil and flatten slightly with back of spoon.
- Brown on medium heat about 2-3 mins on each side until golden brown.
- Drain on paper towel.
- Note: these pancakes freeze well.
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.