Carrot Latkes

From: Bun Bun

On Jul 10, 2008

From: Cook D

On Apr 26, 2008

What a find! Being a diabetic prevents me from having potato latkes. These hit the spot. We added more scallion and garlic and baked them as per other reviewers.

From: justcallmetoni

On Oct 2, 2005

What a fun way to sneak another vegetable onto the supper table. Since we wanted these both savory (sour cream & scallions) and sweet (sour cream & applesauce), I replaced the scallion with a few teaspoons of finely chopped shallots. (For the applesauce, I used Cardamom Applesauce Cardamom Applesauce). I also used the baked latke method (see baked latkes baked latkes) with a total baking time of 22 minutes. Just yummy. Thanks PanNan.

From: bluemoon downunder

On Sep 5, 2005

Thank you for posting this recipe, PanNan. I hadn’t made carrot latkes before, but when I read through the ingredients this recipe really appealed to me, and I was not disappointed. I made the latkes with some deliciously sweet baby carrots, and I added 4 cloves of garlic, minced, instead of the ½ clove. Next time I make these, I’ll probably double the garlic. I didn’t have any matzo meal on hand, so I used wheat germ, which worked out fine. In order to reduce the fat content, I followed chia’s instructions – for baked latkes baked latkes – and baked the latkes in the oven. And then everyone enjoyed them with sour cream – also reduced fat. Absolutely delicious! I’ve been asked to make them again.