Ingredients
-
6
-
1
-
3
-
3/4 - 1
-
-
1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
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.,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.],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.
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Steps
|
1
Done
|
Grate Carrots With Onion. |
|
2
Done
|
Squeeze Out Excess Moisture. |
|
3
Done
|
Mix Flour With Baking Powder and Salt. |
|
4
Done
|
Add Beaten Eggs and Flour to Grated Carrot/Onion Mixture. |
|
5
Done
|
Mix Well. |
|
6
Done
|
Heat Oil in Frypan. |
|
7
Done
|
Drop Carrot Mixture from a Large Spoon Into Hot Oil and Flatten Slightly With Back of Spoon. |
|
8
Done
|
Brown on Medium Heat About 2-3 Mins on Each Side Until Golden Brown. |
|
9
Done
|
Drain on Paper Towel. |
|
10
Done
|
Note: These Pancakes Freeze Well. |
