"Phil Sego" <philremoveme@[EMAIL PROTECTED]
> wrote in message
news:13ltb56hhhtdi4b@[EMAIL PROTECTED]
> 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
Thanks for the recipe, Phil. I'll give this one a try at the next latke
op****tunity.
Regards,
Jon
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