This was inspired by carrot pakora and potato latkes.
Carrot Latkes
2 lbs carrots
4 eggs, beaten
4 tbs matzoh meal or cake meal (or flour, urad dahl)
2 med onions
1 tsp salt (to taste)
dash celery salt
oil for frying (like canola/safflower - but not olive oil)
optional
1 tsp garam masala (garam masala is lit. "mixed spices". There are
supposedly more than a million recipes. When you find a brand you like,
stick with it. I grind my own and would be happy to share the recipe if
anyone wishes).
1/4 tsp onion seeds (onion seeds don't taste like onion, they provide a
distinctly Indian flavor)
Shred carrots
Run half the shredded carrots thru food processor's chopping blade.
Chop onions
Drain everything for about 15 minutes. Like potatoes, some carrots are
MUCH
juicier than others and you'll need to adjust your matzoh meal to
compensate.
Add eggs, salt, and all other ingredients. Fry in latke sized pancakes
until
browned on each side. I usually place these on a rack in a 375F degree
oven
for 15 minutes to fully cook, dry, and crisp up. Carrots take longer to
cook
than potatoes, and the extra 15 minutes brings out the flavor and
sweetness.
Final step: eat way too many, rationalizing that carrots are just a
vegetable.
-- Phil
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