Best 3 Carrot Latkes Pancakes Recipes

**Carrot Latkes (Pancakes): A Culinary Symphony of Sweetness, Crunch, and Tradition**

In the realm of culinary delights, few dishes capture the essence of comfort and tradition like carrot latkes. These delectable pancakes, hailing from Eastern European Jewish cuisine, have captivated taste buds for generations. Our collection of carrot latke recipes takes this classic dish to new heights, offering a symphony of flavors and textures that will tantalize your palate. Embark on a culinary journey as we explore the diverse world of carrot latkes, from classic renditions to innovative twists that showcase the versatility of this humble vegetable. Get ready to indulge in a symphony of sweet, crunchy, and savory sensations that will leave you craving more.

Here are our top 3 tried and tested 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.

Tips:

Grate the carrots finely: This will help them cook evenly and prevent them from becoming too crunchy.
Use a food processor to make quick work of grating the carrots.
Be sure to squeeze out as much liquid as possible from the grated carrots. This will help the latkes hold together better.
Add some grated onion or garlic for extra flavor.
Season the latkes with salt, pepper, and any other desired spices.
Use a non-stick skillet or griddle to cook the latkes. This will help prevent them from sticking.
Cook the latkes over medium heat until they are golden brown and crispy.
Serve the latkes with your favorite toppings, such as sour cream, applesauce, or guacamole.

Conclusion:

Carrot latkes are a delicious and easy-to-make side dish or appetizer. They are perfect for any occasion, from a casual weeknight dinner to a holiday party. With their simple ingredients and versatile flavor, carrot latkes are sure to please everyone at the table.