Carrot Latkes Pancakes

Crispy, golden, and bursting with flavor, these Carrot Latkes Pancakes elevate the traditional latke with a vibrant twist. Featuring freshly grated carrots as the star ingredient, these savory pancakes are lightly spiced with garlic powder, ground cumin, and black pepper, bringing a subtle warmth to every bite. A touch of grated potato enhances their texture, while fresh parsley adds a burst of herby brightness. Perfect for a quick and satisfying meal, they come together in just 35 minutes and are pan-fried to perfection for a crisp exterior. Serve these delightful veggie-packed latkes with a dollop of tangy sour cream or sweet applesauce for a versatile dish that works for breakfast, brunch, or dinner. Whether you're looking for a creative way to use carrots or a new take on classic comfort food, this recipe is a must-try!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium (about 2 cups grated) carrots
• 1 small (optional, for extra binding) potato
• 1 small (about 1/2 cup grated) yellow onion
• 2 large eggs
• 0.33 cup all-purpose flour
• 2 tablespoons chopped parsley
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon ground cumin
• 3 tablespoons (for frying, adjust as needed) vegetable oil
• 0 sour cream or applesauce (optional for serving)

Directions

Step 1

Peel and grate the carrots and potato (if using) using a box grater or food processor. Transfer the grated vegetables to a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving crispy latkes.

Step 2

Grate the onion and squeeze out any excess liquid using the same method as the carrots and potato. Combine the carrots, potato, and onion in a large mixing bowl.

Step 3

In a separate small bowl, whisk together the eggs and pour them into the vegetable mixture.

Step 4

Add the flour, parsley, garlic powder, salt, pepper, and cumin to the bowl. Mix well until everything is evenly combined. The mixture should hold together when pressed; if it's too wet, add a tablespoon of flour at a time until it does.

Step 5

Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, scoop about 2 tablespoons of the carrot mixture for each pancake and carefully drop it into the skillet. Use the back of a spoon to flatten it into a 3-inch circle.

Step 6

Cook the latkes for 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked latkes to a plate lined with paper towels to drain any excess oil.

Step 7

Repeat with the remaining carrot mixture, adding more oil to the skillet as needed. Ensure the oil is hot before frying each batch.

Step 8

Serve the carrot latkes warm with a dollop of sour cream or applesauce, if desired.

Nutrition Facts

Serving size	(860.5g)

Amount per serving	% Daily Value*
Calories	1029.5

Total Fat 59.0g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 26.7g
Cholesterol 389.4mg	0%
Sodium 2961.6mg	0%
Total Carbohydrate 105.0g	0%
Dietary Fiber 17.4g	0%
Total Sugars 28.0g
Protein 25.0g	0%

Vitamin D 82IU	0%
Calcium 284.8mg	0%
Iron 7.1mg	0%
Potassium 2169.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 9.5%

Carbs: 40.0%