I hope everyone had a beautiful Easter weekend!
Mine was filled with jelly beans, giggling nephews, lots of cocktails, sunshine, and of course…a smorgasbord of tasty treats. While I battle through my day-after food coma, I’ll leave you with one of my new favorites: Carrot Latkes! These savory little pancakes are the perfect springtime snack – best served with a dollop of sour cream and washed down with a frosty glass of prosecco!
Start by peeling about six or seven medium carrots and three russet potatoes. Using a box grater or food processor, shred the potatoes and carrots; in a large mixing bowl, measure four cups grated carrot, and two cups grated potato. Stir in a third of a cup all-purpose flour.
In a separate bowl, whisk together two large eggs, then pour over the carrot/potato mixture and combine thoroughly. Season liberally with cumin and salt then set aside.
Now, heat two tablespoons of oil (olive or vegetable will work) in a large skillet over medium-high heat. Working in small batches to avoid over-crowding the pan, spoon dollops of the carrot mixture into the pan and flatten gently with a fork or spatula. Fry for three minutes on each side, or until golden brown. Repeat until all of your carrot batter is gone, replenishing the frying oil as needed.
Place the hot latkes on parchement or a paper towel, and keep in the oven at 300 degrees for ten minutes, or until you’re ready to serve them to your starving guests! (or…you know…just yourself).
If you, by some miracle, have leftovers – just pop them in the freezer! They’ll keep perfectly until your next carotene craving…
What did you all do for Easter?