Carrot Latkes (Pancakes)

"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."
photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Outta Here photo by Outta Here
Ready In:




  • 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.

Questions & Replies

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  1. eatrealfood
    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.]
  2. Neilis
    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.
  3. Chef Dudo
    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.
  4. Outta Here
    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!
  5. PCVAlyssa
    Pretty good! I cut the recipe in thirds and omitted the onion; they came together and browned nicely.



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