Best Carrot Latkes Pancakes Recipes

PARSNIP AND CARROT LATKES (VEGETABLE PANCAKES)

Parsnip and Carrot Latkes (Vegetable Pancakes) image

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

Ingredients

1 lb parsnip
1/2 lb carrot
1 large onion
6 garlic cloves
1 tablespoon ground black pepper
2 teaspoons salt
1/2 lemon, juice of
1/2 cup chives, finely chopped
3 eggs, beaten
1 cup gluten-free rice flour mix (see note) or 1/2 cup matzo meal
olive oil (for frying)

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 LATKES (PANCAKES)

Carrot Latkes (Pancakes) image

These are great as a side dish or make them a little smaller and top with a dollop of sour cream for an easy appetizer. They also freeze beautifully.

Provided by Suzana Dasilva

Categories Side Dish Vegetables Carrots

Time 25m

Yield 60

Number Of Ingredients 8

Ingredients

oil for frying, or as needed
2 cups grated carrots
6 green onions, chopped
½ cup all-purpose flour
½ teaspoon baking powder
3 eggs
¾ teaspoon salt
1 pinch freshly ground black pepper

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.

Nutrition Facts : Calories 15.9 calories, Carbohydrate 1.3 g, Cholesterol 9.3 mg, Fat 1 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 39.4 mg, Sugar 0.2 g

CARROT LATKES (PANCAKES)

Carrot Latkes (Pancakes) image

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

Ingredients

6 medium carrots, peeled
1 medium onion
3 eggs, slightly beaten
3/4-1 teaspoon salt (I use seasoned salt)
pepper (to taste)
1/2 cup flour
1/2 teaspoon baking powder
oil (for frying)

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.