Carrot Latkes Recipes

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CARROT LATKES



Carrot Latkes image

Shredded carrots lend a subtle sweetness to these otherwise classic potato pancakes. While they're delicious on their own, we've upped the ante with tangy labne and spicy jalapeno relish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Yield Makes 24

Number Of Ingredients 9

1/3 cup potato starch
1/4 teaspoon baking powder
Kosher salt and freshly ground black pepper
1 pound russet potatoes (about 2)
1 medium onion (8 ounces)
1 pound carrots (about 4 large)
2 large eggs, lightly whisked
Safflower oil, for frying
Flaky salt, labne, and jalapeno relish, for serving

Steps:

  • In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. On the large holes of a box grater, grate potatoes, onion, and carrots. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.
  • Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste.
  • Add potato mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine.
  • Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it's ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 to 4 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately, topped with labne and jalapeno relish.

BEET AND CARROT LATKES



Beet and Carrot Latkes image

These crispy potato latkes get a gorgeous jewel tone from shredded beets and carrots.

Provided by Food Network Kitchen

Time 40m

Yield about 12 latkes

Number Of Ingredients 10

3/4 pound russet potatoes, peeled
1/2 pound carrots, peeled
1 small onion
Kosher salt and freshly ground black pepper
1 cup shredded beets
2 tablespoons chopped fresh parsley
1/3 cup all-purpose flour or matzo meal
1 large egg, beaten
Vegetable oil or rendered chicken or duck fat, for frying
Sour cream, for serving

Steps:

  • Preheat the oven to 250 degrees F.
  • Grate the potatoes and carrots on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large bowl. Mix in the beets and parsley. Add the flour and egg and stir until thoroughly combined.
  • Line a baking sheet with paper towels. Working with 1/4 cup of the mixture at a time, form tightly packed pancakes 3 to 4 inches wide and transfer to the prepared baking sheet.
  • Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet and put in the oven while cooking the remaining pancakes.
  • Serve with sour cream.

QUICK POTATO AND CARROT LATKES



Quick Potato and Carrot Latkes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 27m

Yield 12 latkes, 6 servings

Number Of Ingredients 11

1 (24-ounce) bag shredded potatoes for hash browns
1 large carrot, peeled
1 medium onion, peeled
2 eggs, beaten
2 teaspoons salt
1 teaspoon baking powder
3 tablespoons matzo meal, cracker meal or all-purpose flour
Vegetable oil, for frying
2 cups chunky apple sauce
1 cinnamon stick
1 cup sour cream

Steps:

  • Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary.
  • Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon.
  • Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side. Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes. Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.

CARROT AND ZUCCHINI LATKES RECIPE



Carrot and Zucchini Latkes Recipe image

Skip the potatoes and go for garden-inspired Carrot and Zucchini Latkes Recipes. Use your muscles to get all the water out of the veggies for this latkes recipe.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings

Number Of Ingredients 9

1 lb. carrots, peeled
1/2 lb. zucchini
1 small onion
2 eggs, beaten
3 Tbsp. flour
1/4 tsp. ground black pepper
1/4 cup oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. chopped fresh chives

Steps:

  • Grate carrots, zucchini and onions using large holes of box grater; place vegetables on center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetables in large bowl. Add eggs, flour and pepper; mix well.
  • Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully add 1 Tbsp. of the vegetable mixture to skillet, cooking 2 to 3 latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Drain on paper towels. Repeat with remaining vegetable mixture.
  • Serve topped with sour cream. Sprinkle with chives.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 210 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 5 g, Protein 4 g

SPICY CARROT, PARSNIP AND POTATO LATKES



Spicy Carrot, Parsnip and Potato Latkes image

Indian flavors add a new dimension to potato latkes. I love the Indian flavors in these irresistible latkes. The heat comes from the chiles, the spice from the nigella seeds.

Provided by Martha Rose Shulman

Categories     brunch, dinner, appetizer, side dish

Time 15m

Yield Makes 2 to 2 1/2 dozen, serving 6

Number Of Ingredients 11

3 cups, tightly packed, mixed grated carrots and parsnips (about 1 pound)
3 cups grated potatoes (use a starchy potato like Idaho or Yukon gold)
1 teaspoon baking powder
Salt and freshly ground pepper to taste
2 serrano chiles or 1 jalapeño, minced (seeded if desired)
1/2 cup chopped cilantro
1 tablespoon nigella seeds
1/4 cup chopped chives
1/4 cup all-purpose flour or cornstarch
2 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

Steps:

  • Preheat the oven to 300 degrees. Place a rack over a sheet pan.
  • In a large bowl mix together the carrots and parsnips, potatoes, baking powder, salt and pepper, chiles, cilantro, nigella seeds, chives, and flour or cornstarch. Add the eggs and stir together.
  • Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
  • Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 2 grams, TransFat 0 grams

CARROT PANCAKES



Carrot Pancakes image

When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1-1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 egg, lightly beaten
1/3 cup packed brown sugar
1 cup milk
1 cup grated carrots
1 teaspoon vanilla extract
CREAM CHEESE SPREAD:
2 tablespoons milk
1/2 teaspoon vanilla extract
4 ounces cream cheese, softened
1/4 cup confectioners' sugar
Dash ground cinnamon

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown., Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.

Nutrition Facts : Calories 443 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 499mg sodium, Carbohydrate 63g carbohydrate (31g sugars, Fiber 3g fiber), Protein 11g protein.

CARROT-AND-POTATO LATKES



Carrot-and-Potato Latkes image

Potato pancakes, also called latkes, are a traditional Hanukkah treat. For sweetness and color, this version adds carrots.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 16 3 1/2-inch pancakes

Number Of Ingredients 9

1 pound potatoes
1 tablespoon fresh lemon juice
1/2 pound (about 3 medium) carrots, peeled and coarsely grated
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
6-9 tablespoons canola oil
Salt and pepper, to taste
Plain yogurt, or applesauce (as a condiment)

Steps:

  • Preheat the oven to 400 degrees and prepare a baking sheet.
  • Peel potatoes and coarsely grate into a colander. Mix in lemon juice and drain for 5 minutes. In a medium bowl, stir together the carrots and egg. Stir in the flour, salt, and pepper.
  • In a large (at least 10-inch) heavy nonstick skillet, heat 2 tablespoons oil over medium heat. Spoon 1/4 cup of the mixture loosely in the pan so it forms a pancake. Repeat to make 3 more pancakes. Press on each lightly with a flat spatula to make a cake about 1/2 inch wide. Cook until browned on one side, about 3 minutes. Turn the cakes over and brown the other side, about 3 minutes.
  • Transfer to the baking sheet. Repeat with remaining pancake mixture, adding 1 to 2 tablespoons of oil to the pan with each batch, depending on how much oil is remaining in the pan.
  • Bake for 8 to 10 minutes to cook the pancakes through. Drain briefly on paper towels. Season with salt and pepper. Serve while hot, with yogurt and/or applesauce.

CARROT PATTIES



Carrot Patties image

These delightful carrot patties can be served either as a main dish or side. They are always a favorite.

Provided by Haggith Nadav

Categories     Side Dish     Vegetables     Carrots

Yield 4

Number Of Ingredients 8

1 pound carrots, grated
1 clove garlic, minced
4 eggs
¼ cup all-purpose flour
¼ cup bread crumbs or matzo meal
½ teaspoon salt
1 pinch ground black pepper
2 tablespoons vegetable oil

Steps:

  • In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well.
  • Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 22.5 g, Cholesterol 186 mg, Fat 12.6 g, Fiber 3.8 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 488.8 mg, Sugar 6.2 g

CABBAGE, CARROT AND PURPLE KALE LATKES



Cabbage, Carrot and Purple Kale Latkes image

These latkes are nutrient-dense, packed with health promoting sulfur compounds as well as vitamins K, A, C, and manganese, tryptophan, calcium, copper, vitamin B6, iron, and potassium. In order for this mix to hold together it requires a little more egg and flour; I use a combination of cornmeal, all-purpose and buckwheat.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield About 30 latkes, serving 6

Number Of Ingredients 14

5 cups finely shredded cabbage (about 1 1/4 pounds, or half of a small cabbage)
2 cups finely chopped purple kale or curly kale
7 to 8 ounces carrots, peeled and grated (about 1 1/2 cups)
1/2 cup chopped cilantro
1 serrano chili, seeded and minced
1 teaspoon baking powder
Salt to taste
2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed
3 tablespoons oat bran
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons buckwheat flour
3 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

Steps:

  • Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan.
  • In a large bowl mix together the cabbage, kale, cilantro, chili, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes, then stir again.
  • Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 20 latkes.
  • Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three to four minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
  • Serve hot topped with low-fat sour cream, Greek style yogurt or crème fraîche.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 332 milligrams, Sugar 4 grams, TransFat 0 grams

CARROT LATKES



Carrot Latkes image

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.

Provided by PanNan

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb carrot
2 eggs
1 scallion, finely chopped
1/2 garlic clove
salt
pepper
1/2-3/4 cup matzo meal
1/2 cup oil (for frying)
1/2 cup sour cream (for garnish)
1/4 cup scallion, chopped (for garnish)

Steps:

  • 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.

Nutrition Facts : Calories 437.5, Fat 35.8, SaturatedFat 7.7, Cholesterol 108, Sodium 140.8, Carbohydrate 24.4, Fiber 3.8, Sugar 6.8, Protein 6.3

GINGERED CARROT LATKES



Gingered Carrot Latkes image

Categories     Cake     Egg     Ginger     Vegetable     Appetizer     Fry     Hanukkah     Carrot     Winter     Pan-Fry     Kosher     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 15

Number Of Ingredients 10

6 cups coarsely grated peeled carrots
6 tablespoons all purpose flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1/2 teaspoon ground black pepper
7 teaspoons finely grated peeled fresh ginger
3 large eggs, beaten to blend
Canola oil (for frying)
Celery and Cilantro Relish
Apple, Green Onion, and Jalapeño Salsa

Steps:

  • Place carrots in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour, salt, baking powder, and pepper to blend. Mix in carrots and ginger, then eggs.
  • Pour enough oil into heavy large skillet to cover bottom and heat over medium heat. Working in batches and adding more oil as needed, drop carrot mixture by 1/4 cupfuls into skillet and spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to rimmed baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.)
  • Serve latkes with relish and salsa.

CARROT BREAKFAST PANCAKES



Carrot Breakfast Pancakes image

I love pumpkin pancakes, but I didnt have any pumpkin this morning. I have tons of carrots, so I thought I would try to make carrot pancakes!! They came out EXCELLENT!!!!! DELICIOUS! :-) I hope you enjoy them! (yields 8-12 pancakes depending on how large you make them!)

Provided by love4culinary

Categories     Breakfast

Time 30m

Yield 8-12 pancakes, 4-6 serving(s)

Number Of Ingredients 10

1 3/4 cups milk
2 eggs
1/4 cup butter
4 medium carrots, chopped
2 cups flour
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons sugar
2 dashes nutmeg
2 dashes cinnamon (For cinnamon & nutmeg, I'm very generous with both, but be careful not to add too much)

Steps:

  • First you will need to get your blender out!
  • Pour Milk into blender; add eggs and butter.
  • Mix briefly to put egg and butter through milk.
  • Add carrots and blend well (until carrots are completely mixed through; no chunks left!!) Add flour, baking powder, salt, and sugar; mix in blender until all ingredients are mixed through.
  • Then add nutmeg and cinnamon and mix for about 1 minute.
  • Check thickness; if you feel it is too thin, add a little more flour (Tbs or 2) Spray frying pan with cooking spray.
  • Heat to medium heat, and cook pancakes.
  • Make them whatever size you wish!
  • Cook until golden brown.
  • They will be a beautiful golden color!
  • Enjoy them with a small amount of pure maple syrup!

Nutrition Facts : Calories 511.1, Fat 18.6, SaturatedFat 10.6, Cholesterol 138.4, Sodium 1358.6, Carbohydrate 73, Fiber 3.5, Sugar 15.8, Protein 13.8

CARROT POTATO LATKES



Carrot Potato Latkes image

Provided by Melissa Roberts

Categories     Food Processor     Egg     Potato     Appetizer     Brunch     Hanukkah     Quick & Easy     Carrot     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 24 latkes

Number Of Ingredients 7

3/4 pound carrots (4 medium)
1 1/2 pounds russet (baking) potatoes (about 3)
1 large onion
2 tablespoon fresh lemon juice
2/3 cup all purpose flour
3 large eggs, lightly beaten
1 cup vegetable oil

Steps:

  • Preheat oven to 250°F with rack in upper and lower thirds. Place 1 or 2 cooling racks on top of a large rimmed sheet pan with metal cooling rack(s).
  • Peel carrots and coarsely shred in a food processor fitted with medium shredding disk (or coarsely grate into a bowl using large teardrop-shaped holes on a box grater).
  • Repeat with potatoes and onion. Add lemon juice and toss to coat.
  • Transfer mixture to a kitchen towel (not terry cloth) and enclose in towel, then wring out as much liquid as possible.
  • Wipe bowl clean, then return vegetables to bowl and stir in flour, eggs, and 1 teaspoon salt until just combined.
  • Heat oil in a large 12-inch nonstick skillet over medium-high heat until it shimmers. Fill a 1/4-cup measure with latke mixture and carefully spoon it into skillet, then flatten lightly to a 3-inch diameter with a heatproof spatula.
  • Form 5 more latkes in skillet and fry until undersides are golden, 2 to 3 minutes. (If latkes brown too quickly, reduce heat.) Turn over and fry until golden on other side, about 3 minutes more.
  • Transfer to paper towels to drain briefly, then transfer to a metal rack set on sheet pan in oven to keep warm. Make more latkes in same manner.

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POTATO-CARROT LATKES WITH CUMIN YOGURT | RECIPES | MYFITNESSPAL
2020-12-10 Pack the potato mixture into a 1/4-cup measuring cup. Add mixture to the pan and flatten slightly. Repeat forming 8 latkes. Cook until browned, 3–4 minutes per side. Place …
From blog.myfitnesspal.com


ROOT VEGETABLE LATKES RECIPE | LEITE'S CULINARIA
2019-12-18 Directions. Preheat the oven to 200°F (93°C). Place the grated vegetables and onion in a large bowl. Press the grated vegetables with paper towels to remove any excess …
From leitesculinaria.com


CARROT-APPLE LATKES - AN EDIBLE MOSAIC™
2012-09-19 Preheat a large skillet over medium-high heat; add enough oil to generously coat the bottom. Once the oil is hot, use a 1½ tablespoon scoop to measure the batter into the oil, …
From anediblemosaic.com


POTATO AND CARROT LATKES - BELLY FULL
2017-09-18 Preheat oven to 300 degrees F. Line a large baking sheet with a double layer of paper towels. In the bowl of a food processor fitted with a serrated s-blade, combine the onion …
From bellyfull.net


WAFFLED CARROT LATKES – A KITCHEN HOOR'S ADVENTURES
Place them in a mixing bowl along with the egg substitute (or 2 large eggs), flour, cornstarch, salt and pepper. Combine well and set aside. Preheat the waffle iron. Once heated, lightly spray …
From akitchenhoorsadventures.com


LATKE RECIPES | COOKING LIGHT
Use the shredder blade of a food processor to quickly shred the artichokes, potato, and carrot. Cook the latkes soon after combining the ingredients so the mixture does not become watery; …
From cookinglight.com


SHREDDED POTATO AND CARROT LATKES | RECIPES | WW USA
Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. Line a colander with paper towels or a clean kitchen towel. Add grated potatoes, carrots, and onion; let drain, then …
From weightwatchers.com


CARROT LATKES (PANCAKES) - JEWISH RECIPES
Carrot Latkes (Pancakes) is a dairy free and vegetarian recipe with 60 servings. This side dish has 21 calories, 0g of protein, and 2g of fat per serving. This recipe covers 1% of your daily …
From fooddiez.com


CARROT LATKES | WILLIAMS-SONOMA TASTE
2016-10-22 In a bowl, stir together the carrots, eggs, almond flour, parsley and garlic. Season well with salt and pepper. Preheat an oven to 200°F (95°C). In a nonstick fry pan over medium …
From blog.williams-sonoma.com


APPLE AND CARROT LATKES WITH NUTELLA
Place grated apple and carrot in a medium mixing bowl and toss with lemon juice. In a small bowl, mix together flour, sugar, salt, nutmeg, cinnamon and baking powder. In the medium …
From nutella.com


CARROT LEEK LATKES - KITCHEN COUP
Wash leeks well and remove very dark green tops; Slice into ¼ inch slices; Add sliced leeks and carrots to a frying pan with olive oil and ½ tsp salt
From kitchencoup.com


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