Carrot and Ginger Latkes

Makes about 16 two-inch pancakes

Carrot and ginger latkes fry in hot, hot oil. 

This is another great variation of a traditional latke.


4 large carrots, peeled and grated on the largest opening on a cheese grater

1–2 tablespoons fresh ginger, peeled and grated or minced

2 eggs, whisked

Salt and freshly ground black pepper, to taste

1/4 cup flour or cornmeal

3 cups vegetable oil


1. Preheat oven to 300°F. In a large bowl, mix the carrots, ginger, eggs, salt, pepper and flour.

2. In a large, heavy skillet heat the oil over high heat; the oil should come at least 1 inch up the sides of the skillet. Let the oil get hot, until a small piece of grated carrot sizzles up.

3. Make a pancake with about 2 tablespoons of the batter; it should hold together (add more flour if needed). Add pancakes to the hot oil and fry 2 minutes. Gently flip and fry another 2–3 minutes.

4. Drain on paper towels or a brown-paper grocery bag. Keep warm on a plate in the oven.

5. Repeat with the remaining batter. Serve hot.

More of Mary Ann Esposito's recipes you may be interested in

John’s Traditional Latkes (Potato Pancakes)

Makes about 12–14 pancakes

Mini Sweet Potato and Shallot Pancakes with Toppings

Makes 16 two-inch pancakes

Latkes, Latkes and More Latkes

Award-winning food writer, cookbook author and public radio contributor Kathy Gunst shares her thoughts on a delicious Hanukkah treat.

Oven-Roasted Pork Tenderloin with Balsamic and Orange Marmalade Sauce

Serves 6
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