Cinnamon and Carrot Latkes
Over a year ago
1,190 views
Ingredients
- 6 Carrots, peeled and coarsely grated
- 1 Onion, peeled and finely grated
- 1 tsp. Ground cinnamon
- 0.25 tsp. Ground nutmeg
- 3 Eggs
- 1 tsp. Salt
- to taste Freshly ground black pepper
- 1 tsp. Baking powder
- 150g Plain flour or fine matzo meal
- for frying Vegetable oil
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Chanukah has to be celebrated with latkes. For a change from the traditional potato variety, try this tasty carrot version seasoned with cinnamon and a touch of nutmeg.
Method
-
1
1. Using a food processor,grate the carrots with onion.
2. Remove and with either kitchen paper or a clean cloth, squeeze out the excess water. You may need to do this several times.
3. Transfer the carrot mixture to a large mixing bowl. Stir in the cinnamon, nutmeg, salt, pepper, baking powder and flour.
4. Add the eggs and mix well.
5. Heat a large frying pan with oil and test the temperature with a cube of bread so when it bubbles on the top, the oil is hot enough.
6. With wet hands or a tablespoon, drop the mixture into the pan. Flatten slightly with the back of the spoon.
7. Pre-heat the oven to 200 C/ 400F/ Gas mark 6.
8. Cook for 2-3 minutes on each side or until golden brown. Transfer to a tray lined with baking parchment paper.
9. Oven bake for 15 minutes until cooked in the centre and crispy on the outside.
To serve the stylish way: Dust the plate with cinnamon
Chef's Tips
The secret of the perfect crispy latke is to ensure all surplus liquid has been squeezed out and the oil is piping hot. Then your latkes will not be soggy or greasy. Also latkes need to be well seasoned. If possible buy organic carrots and leave the mixture to rest before frying to allow the gluten in the flour to relax.
Comments (0)