Carrot Latkes

"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."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. Good, fun way to eat carrots.
  3. 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.
  4. Oh my, these were quite delicious! I like finding different ways of preparing vegetables so that boredom does not set in cooking or eating them! Thanks Nan, will definitely make these again.
  5. We enjoyed these, but I probably under seasoned them. I think we also missed out by not having them with sour cream (I was in a bit of a rush, we were going out that evening). However now that I've seen the other reviews (especially Toni's - Cardamom Applesauce, mmmm) has made me want to try these again. I also think these would be good with a little lime juice sprinkled over.


  1. What a fun way to sneak another vegetable onto the supper table. Since we wanted these both savory (sour cream & scallions) and sweet (sour cream & applesauce), I replaced the scallion with a few teaspoons of finely chopped shallots. (For the applesauce, I used Cardamom Applesauce Recipe #138804). I also used the baked latke method (see baked latkes Recipe #48494) with a total baking time of 22 minutes. Just yummy. Thanks PanNan.
  2. These were a big hit at dinner tonight. I did add 2 cloves of garlic and used breadcrumbs in place of the matzo meal - I also reduced the amount of oil to just a couple of tablespoons. This was my first try at latkes and it won't be my last. A great tasty and different way to serve carrots. Thanks PanNan!



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