Best Carrot Latkes Recipes

SWEET POTATO AND CARROT LATKES WITH SPICED APPLE-CRANBERRY RELISH

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.

BEET AND RED ONION POTATO LATKES WITH CARROT PUREE AND HORSERADISH AND CARAWAY CREME FRAICHE

Steps:

• Heat the oil in a medium saucepan, over medium heat. Add the carrots and saute for 2 minutes. Stir in the carrot juice and simmer until the liquid has reduced by 5/6. Put the carrot mixture in a blender and puree until smooth. Transfer to a serving bowl and serve at room temperature.
• Mix all of the ingredients in a small bowl and let sit, ideally for 24 hours in the refrigerator. Serve cool.
• Using the grating attachment in a food processor, grate the potatoes, onions, carrot and beet separately. Coat a small saute pan with a little oil and put it over low heat. Add half of the grated onions and saute them slowly until caramelized, soft and sweet. Using a colander, squeeze all the excess liquid out of the remaining vegetables and then combine all of the ingredients in a mixing bowl.
• Add the 2 cups of oil to a medium skillet and heat it to 370 degrees F. Put 2 ounces of the latke mixture into the oil and cook until brown on 1 side, approximately 2 minutes. Using a slotted spoon or spatula, flip the latke and continue to cook until brown on the other side. Remove from oil to a paper towel covered tray and immediately season with salt, to taste. Continue with the remaining mixture. Arrange the latkes on a serving platter and serve immediately with the carrot puree and the horseradish and caraway creme fraiche.

BEET AND RED ONION POTATO LATKES WITH CARROT PUREE AND HORSERADISH AND CARAWAY CREME FRAICHE

Steps:

• Carrot Puree:
• Heat the oil in a medium saucepan, over medium heat. Add the carrots and saute for 2 minutes. Stir in the carrot juice and simmer until the liquid has reduced by 5/6. Put the carrot mixture in a blender and puree until smooth. Transfer to a serving bowl and serve at room temperature.Horseradish and Caraway Creme Fraiche:Mix all of the ingredients in a small bowl and let sit, ideally for 24 hours in the refrigerator. Serve cool.Latkes:Using the grating attachment in a food processor, grate the potatoes, onions, carrot and beet separately. Coat a small saute pan with a little oil and put it over low heat. Add half of the grated onions and saute them slowly until caramelized, soft and sweet. Using a colander, squeeze all the excess liquid out of the remaining vegetables and then combine all of the ingredients in a mixing bowl.Add the 2 cups of oil to a medium skillet and heat it to 370 degrees F. Put 2 ounces of the latke mixture into the oil and cook until brown on 1 side, approximately 2 minutes. Using a slotted spoon or spatula, flip the latke and continue to cook until brown on the other side. Remove from oil to a paper towel covered tray and immediately season with salt, to taste. Continue with the remaining mixture. Arrange the latkes on a serving platter and serve immediately with the carrot puree and the horseradish and caraway creme fraiche.

PARSNIP AND CARROT LATKES (VEGETABLE PANCAKES)

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.

BEET AND CARROT LATKES

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

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.

SPICY CARROT, PARSNIP AND POTATO LATKES

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.

CARROT-AND-POTATO LATKES

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 AND ZUCCHINI LATKES RECIPE

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.

CARROT LATKES (PANCAKES)

Steps:

• Pour about 1/2-inch depth of oil in a large saucepan or electric skillet and heat to 350 degrees F (175 degrees C).
• Mix carrots, green onion, flour, and baking powder together in a bowl until carrots are evenly coated. Beat eggs, salt, and pepper together in a separate bowl; pour over carrot mixture. Stir mixture until combined and moistened.
• Spoon small mounds of carrot mixture, working in batches, into the hot oil; cook until browned, 2 to 3 minutes per side. Transfer latkes using a slotted spoon to a paper towel-lined plate.

CARROT-AND-BEET LATKES

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.

GINGERED CARROT LATKES

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 LATKES

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 POTATO LATKES

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.

CABBAGE, CARROT AND PURPLE KALE LATKES

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.

CARROT LATKES (PANCAKES)

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.

RED CABBAGE, CARROT AND BROCCOLI STEM LATKES WITH CARAWAY AND SESAME

Steps:

• Heat the oven to 300 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.
• In a large bowl mix together the shredded cabbage, carrots, broccoli stems, baking powder, sesame seeds, caraway seeds, salt, 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.
• 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 30 latkes.
• Add the oil to the pan and heat for 3 minutes or until hot. 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 4 or 5. Cook on one side until golden brown, about 4 to 5 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.
• Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche.

SPICY CARROT AND SPINACH LATKES

Steps:

• Begin heating a large heavy skillet over medium-high heat. Heat the oven to 300 degrees and line a sheet pan with parchment. Place a rack over another sheet pan.
• In a large bowl mix together the carrots, spinach, baking powder, salt, nigella seeds, chili powder, oat bran and matzo meal or flour. Taste and adjust salt. Add the eggs and stir together. If the mixture seems dry add a little more egg.
• Pack about 3 tablespoons of the mixture into a 1/4 cup measuring cup. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make 15 or 16 latkes.
• Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), use a spatula to transfer one portion of the latke mixture to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook three or four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to 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 yogurt or crème fraîche, or with other toppings of your choice such as chutney or raita.

CARROT LATKES

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.

CARROT AND ZUCCHINI LATKES

Steps:

• Grate carrots and zucchini. Place in clean towel and wring out excess moisture. Place in a bowl and add eggs, flour, salt and pepper--mix well. Heat oil in skillet and carefully put place 1 tbsp. vegetable mix in oil and spread out a little. Cook 3 to 4 minutes on each side or until golden brown. Drain on paper towels and repeat with remaining mixture. Top with sour cream and chives.