Carrot Latkes

Carrot Latkes

Hanukkah is almost here, and just as I do every year, I like to experiment with different types of latkes. These carrot latkes are delicious – the combination of carrots, garlic and olive oil is very good. Lacking starch, they are more fragile than potato latkes and require careful handling, especially when you flip them, but I think the result is well worth the extra effort.

Carrot Latkes
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Gluten-Free, Low-Carb, Vegetarian, Paleo
Yield: 4 servings
Ingredients
  • 2 large eggs
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 cups (10oz) shredded carrots
  • 1 tablespoon minced garlic
  • 1 tablespoon coconut flour
  • 2 tablespoons olive oil for frying
Instructions
  1. Preheat oven to 200 degrees F.
  2. In a large bowl, lightly beat the eggs, salt and pepper.
  3. Stir in the carrots, garlic and coconut flour.
  4. In a large nonstick skillet, heat half the oil over medium heat, 3-4 minutes.
  5. Scoop heaping tablespoons of the mixture onto the skillet.
  6. Cook on medium heat until browned and crisp, 4-5 minutes per side. Make sure you flip the carrot latkes carefully, they are quite fragile.
  7. Transfer the cooked latkes to a serving platter and keep in the warm oven while you add the remaining oil to the skillet and cook another batch. Stir the mixture before making another batch - the eggs tend to settle at the bottom of the mixing bowl.
Nutrition Per Serving
Serving size: 2 latkes; Calories: 135; Fat: 9g; Carbohydrates: 8g; Sugar: 5g; Sodium: 367mg; Fiber: 2g; Protein: 4g

Carrot Latkes

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