CARROT LATKES
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
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.
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.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 31m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
BEET AND CARROT LATKES
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
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
Provided by Rachael Ray : Food Network
Categories side-dish
Time 27m
Yield 12 latkes, 6 servings
Number Of Ingredients 11
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 LATKES
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
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
SPICED CARROT-POTATO LATKES
Mix cinnamon, coriander and cumin into these potato latkes with shredded carrot for a new take on the Hanukkah favorite.
Provided by Food Network Kitchen
Time 30m
Yield about 12 latkes
Number Of Ingredients 12
Steps:
- Preheat the oven to 250 degrees F.
- Grate the potatoes 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 carrot, parsley, cinnamon, coriander and cumin. Add the flour and egg and stir until thoroughly combined.
- Using 1/4 cup of the mixture at a time, form tightly packed pancakes about 2-inches wide and transfer to a paper towel-lined baking sheet.
- Heat about 1/4 inch of oil in a large nonstick skillet over medium heat until shimmering. Fry the pancakes in batches until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet in the oven while cooking the remaining pancakes.
- Serve with applesauce, prepared horseradish and/or sour cream.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SWEET POTATO AND CARROT LATKES WITH SPICED APPLE-CRANBERRY RELISH
While the flavor profile of these latkes is a complete departure from a classic potato latke recipe, they fry up just as crispy and lacey as ever. The spiced relish starts with a base of caramelized onions for depth and dimension. We found that the addition of one russet potato in the batter lends just enough potato starch to keep the latkes creamy on the inside without detracting from the sweet flavor of the carrots and sweet potatoes.
Provided by Food Network Kitchen
Time 2h45m
Yield about 2 dozen latkes
Number Of Ingredients 21
Steps:
- For the spiced apple-cranberry relish: Melt the butter over medium-high in a medium pot. Add the onion, stir to coat and sprinkle with 2 teaspoons kosher salt. Reduce the heat to medium, cover the pot and cook, stirring occasionally, until the onions are translucent and just beginning to brown around the edges of the pot, about 20 minutes.
- Add the vinegar, thyme and 1 tablespoon brown sugar and continue to cook, stirring frequently, until the onions are golden brown and very soft, about 20 minutes. Add the apples, cinnamon, ginger, allspice and remaining 2 tablespoons brown sugar and cook, stirring frequently, lower the heat if necessary, until the apples are tender, about 15 minutes. Remove from heat and stir in the cranberries. Keep warm while preparing the latkes.
- For the latkes: Peel the sweet and Russet potatoes and shred them in a food process fitted with the shredding blade. Transfer the potatoes to a large mixing bowl as the food processor bowl fills up. Repeat with the carrots and onion. Toss the vegetables together with your hands, breaking up and evenly dispersing all the shredded vegetables throughout. Mix in the flour, baking powder and egg and sprinkle generously with salt.
- Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
- Working in batches, scoop the vegetable mixture by 1/4 cupfuls add and them carefully to the skillet, flattening each latke slightly with a spatula. Fry until golden brown and cooked through, about 2 minutes per side. Drain on the prepared baking sheet.
- Serve hot or keep warm in 200-degree F oven. Serve with the spiced apple-cranberry relish and sour cream.
CARROT POTATO LATKES
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
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.
PARSNIP AND CARROT LATKES (VEGETABLE PANCAKES)
A new twist to a traditional Jewish dish - Serve instead of potato latkes at Chanukah, or in addition. These vegetable pancakes are beautifully colorful and very tasty. They go wonderfully with sour cream. The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. If you can eat gluten, use just 1/2 cup of matzo meal instead.
Provided by Whats Cooking
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and remove ends from parsnips and carrots.
- Grate parsnips and carrots by hand or with your food processor's grater attachment.
- Place in large bowl.
- Puree onions and garlic in food processor and add to vegetable mixture.
- Add remaining ingredients and mix well.
- Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
- Add 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick.
- Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
- Flip and cook on the second side.
- Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
- Serve hot.
Nutrition Facts : Calories 127.6, Fat 2.8, SaturatedFat 0.9, Cholesterol 93, Sodium 846.2, Carbohydrate 21.9, Fiber 5.7, Sugar 6.8, Protein 5.1
CARROT-AND-BEET LATKES
The beets turn these traditional latkes into a modern and festive shade of red, while carrots add a note of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- In a medium bowl, combine onion, lemon juice, and eggs. Add flour, salt, and pepper, and stir until incorporated. Add carrots, beets, and potato, and toss until combined and evenly coated.
- Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
- Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.
CAULIFLOWER AND CARROT LATKES
Make and share this Cauliflower and Carrot Latkes recipe from Food.com.
Provided by Abe ray
Categories Kosher
Time 43m
Yield 15 latkes, 15 serving(s)
Number Of Ingredients 10
Steps:
- cook cauliflower in a large pot of salted water until tender, abour 12 minutes.
- drain and let cool.
- puree cauliflower with eggs and stir in remaining ingredients except oil.
- in a large frying pan over medium-high heat, heat about 1/2 cup oil until hot.
- ladle 3 tablespoons batter into pan to form each pancake.
- fry until golden, about 3 minutes per side.
- use more oil as needed for each batch.
- drain on paper towels and keep warm in a 250 degree F. oven.
- serve as soon as all are done.
Nutrition Facts : Calories 98.7, Fat 8.1, SaturatedFat 1.2, Cholesterol 24.8, Sodium 111.2, Carbohydrate 5.2, Fiber 0.9, Sugar 0.8, Protein 1.9
CARROT AND ZUCCHINI LATKES RECIPE
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
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
CARROT BREAKFAST PANCAKES
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
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-AND-POTATO LATKES
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
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.
GINGERED CARROT LATKES
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
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.
More about "carrot latkes food"
CARROT LATKES - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
Estimated Reading Time 4 mins
CARROT-HARISSA LATKES WITH PRESERVED LEMON YOGOURT – THE ...
From wanderingchew.ca
BEST QUICK POTATO AND CARROT LATKES RECIPES | FOOD …
From foodnetwork.ca
CARROT LATKES | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
ZUCCHINI CARROT VEGGIE LATKES WITH SMOKED SALMON ...
From foodnessgracious.com
BEST CARROT LATKES RECIPE - HOW TO MAKE CARROT LATKES
From goodhousekeeping.com
BEET AND CARROT LATKES RECIPE - TODAY'S PARENT
From todaysparent.com
CARROT LATKES (PANCAKES) RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
SPICED POTATO & CARROT LATKES - FOXES LOVE LEMONS
From foxeslovelemons.com
ZUCCHINI AND CARROT LATKES - JEWISH RECIPES
From fooddiez.com
VEGAN POTATO AND CARROT LATKES - VEGAN FOODS
From foodsdictionary.com
CARROT LATKES (PANCAKES) - JEWISH RECIPES
From fooddiez.com
POTATO AND CARROT LATKES - BELLY FULL
From bellyfull.net
CARROT LATKES (PANCAKES) RECIPE - FOOD.COM
From food.com
POTATO CARROT LATKES - CENTER FOR NUTRITION STUDIES
From nutritionstudies.org
GLUTEN-FREE CARROT SCALLION LATKES RECIPE | ELANA'S PANTRY
From elanaspantry.com
CARROT-APPLE LATKES - AN EDIBLE MOSAIC
From anediblemosaic.com
GLUTEN FREE VEGAN ZUCCHINI AND CARROT LATKES - VEGAN FOODS
From foodsdictionary.com
CARROT LATKES RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.ca
SWEET POTATO AND CARROT LATKES - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
BAKED CARROT AND ZUCCHINI LATKES ARE A HEALTHIER TWIST ON ...
From msn.com
CARROT POTATO LATKES - JEWISH RECIPES
From fooddiez.com
CARROT LATKES - VEGETABLE LATKES - KOSHER RECIPE
From chabad.org
CELEBRATE HANUKKAH AT HOME WITH THESE VIBRANT RAINBOW LATKES
From foodnetwork.ca
THIS HACK WILL KEEP YOUR POTATO LATKES FROM BURNING ...
From firstforwomen.com
ZUCCHINI-AND-CARROT LATKES - CHATELAINE
From chatelaine.com
BEST CARROT LATKES RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED CARROT AND ZUCCHINI LATKES ARE A TWIST ON A HANUKKAH ...
From foodnetwork.ca
LATKE - WIKIPEDIA
From en.wikipedia.org
CARROT LATKES | EDIBLE NASHVILLE
From ediblenashville.ediblecommunities.com
LATKE RECIPES - COOKING LIGHT
From cookinglight.com
POTATO-CARROT LATKES WITH CUMIN YOGURT | RECIPES ...
From blog.myfitnesspal.com
13 BEST HANUKKAH LATKES | BEST LATKE RECIPES - FOOD COM
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love