Gingered Carrot Latkes Recipes

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.

GINGERED CARROTS

Steps:

• In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

GINGER-GLAZED CARROTS

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

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.