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.

Ingredients:

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

Directions:

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)

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Makes 16 two-inch pancakes

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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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