Crispy Skillet Carrot Latkes


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This creative twist on the traditional potato pancake incorporates grated carrots and calls for baking the latkes in mini cast-iron skillets — a smart way to produce a golden, crispy exterior without the hassle of frying. A bright fennel slaw flecked with crushed coriander and briny olives is a fresh, flavor-packed alternative to plain old sour cream.

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Yields:
8 serving(s)

Total Time:
1 hr 5 mins

Cal/Serv:
235

Ingredients

  • 2

    large eggs

  • Kosher salt and pepper

  • 1 lb.

    carrots, peeled

  • 1 lb.

    medium russet potatoes, peeled

  • 2

    medium onions

  • 3/4 c.

    to 1 cup matzo meal

  • 1/4 c.

    olive oil

  • 2 tbsp.

    lemon juice

  • 2 tbsp.

    sour cream

  • 1

    bulb fennel, thinly sliced on mandoline, plus fronds for garnish 

  • 1/2 tsp.

    coriander seeds, crushed

  • 1/4 c.

    Castelvetrano olives, pitted, cracked, and roughly chopped

  • 1/4 c.

    parsley, roughly chopped

  • 1

    scallion, thinly sliced

Directions

NUTRITIONAL INFORMATION (per serving): About 235 calories, 10 g fat (2.5 g saturated), 6 g protein, 491 mg sodium, 32 g carbohydrate, 4 g fiber

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