Please feel free to add yours (on your travels).
Carrot Latkes
Ingredients
- 1 lb carrot
- 2 eggs
- 1 scallion, finely chopped
- 1/2 garlic clove
- salt
- pepper
- 1/2-3/4 cup matzo meal
- 1/2 cup oil (for frying)
- 1/2 cup sour cream (for garnish)
- 1/4 cup scallion, chopped (for garnish)
Directions
- 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.2
- 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.3
- 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.4
- Serve, garnishing with sour cream and chopped scallions.
Y’know Tom(Dad) made a sort of variation on this theme for me a few weeks ago. Made with turnip, carrots and parsnips. Boiled them soft, drained then mashed with a bit of salt and pepper. Scraped them into a Pyrex baking dish, patted down and baked for about 30 minutes at 350F. Cut in squares, I’d heat them up while my bacon was browning. Unbelievably tasty. A big pan lasted me about 12 meals!
These look absolutely yummy. This morning I was experimenting with a veggie/fruit smoothie recipe to post, a variation of the Shrek Smoothies my grandkids drink (http://vita-vegan-vegamin.blogspot.com/2009/03/shrek-smoothie.html or http://recipestop.blogspot.com/2008/10/shrek-shakes-aka-green-smoothie.html). I used fresh kale, frozen pineapple and peach chunks, a banana, some plain yogurt, including some of the whey from the yogurt(I make my own). Had to borrow my neighbour’s antique blender since mine died at Christmas when my son-in-law expected it to perform like his Vita-Mix at home (one like I’m now saving for). The final product wasn’t so smooth with little curly bits of kale but it didn’t taste too bad, and it didn’t pass muster for being photographed and elaborated on. There will be another recipe to come….