Carrot and Ginger Latkes

This latke alternative has a fresh zingy flavour that is a departure from the more traditional potato latke, but the spirit of Chanukah is not lost, as these carrot fritters are shallow fried. Serve with celery and coriander salsa to give the humble carrot a real flavour and texture boost.

  • 800g coarsely grated peeled carrots
  • 45g plain flour
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground black pepper
  • 7 cm piece (8 teaspoons) fresh ginger, finely grated
  • 3 large eggs
  • Canola oil (for frying)

Place carrots in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour, salt, baking powder, and pepper to blend. Mix in carrots and ginger, then eggs.

Pour enough oil into heavy large skillet to cover bottom and heat over medium heat. Working in batches and adding more oil as needed, drop about a tablespoon of carrot mixture into skillet and spread in to rounds. Fry until golden, about 4 minutes per side. Transfer latkes to rimmed baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 180°C oven until crisp, about 10 minutes.)

Serve latkes with relish and salsa.

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