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Carrot Latkes (Pancakes)
By Kittencalskitchen on October 15, 2003
Photo by Mikekey
5 Reviews
- Prep Time: 25 mins
- Total Time: 31 mins
- Servings: 5-6
Photo by Mikekey
About This Recipe
"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."
Ingredients
- 6 medium carrots, peeled
- 1 medium onion
- 3 eggs, slightly beaten
- 3/4-1 teaspoon salt ( I use seasoned salt)
- pepper ( to taste)
- 1/2 cup flour
- 1/2 teaspoon baking powder
- oil ( for frying)
Directions
- 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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (115 g)
Servings Per Recipe: 5
- Amount Per Serving
- %
- Calories 129.0
- Calories from Fat 29
- 23%
- Amount Per Serving
- %
- Total Fat 3.3g
- 5%
- Saturated Fat 0.9g
- 4%
- Cholesterol 126.9mg
- 42%
- Sugars 4.5 g
- Sodium 478.5mg
- 19%
- Total Carbohydrate 19.1g
- 6%
- Dietary Fiber 2.7g
- 10%
- Sugars 4.5 g
- 18%
- Protein 5.9g
- 11%
Reviews
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"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.]"
By eatrealfood on May 15, 2009 | 868488
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"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."
By Neilis on July 15, 2007 | 449112
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"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 400°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."
By Chef Dudo on February 24, 2007 | 377405
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"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!"
By Mikekey on February 11, 2007 | 371986
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"Pretty good! I cut the recipe in thirds and omitted the onion; they came together and browned nicely."
By PCVAlyssa on March 25, 2006 | 259468
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