Crispy Skillet Carrot Latkes



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.

Advertisement – Continue Reading Below

8 serving(s)

Total Time:
1 hr 5 mins



  • 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


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

Did you make this recipe? Comment below!

This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site.


Source link

Like it? Share with your friends!

Decors Mag