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!
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Recipe Information
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
- sour cream or applesauce (optional for serving)
Instructions
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.
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.
In a separate small bowl, whisk together the eggs and pour them into the vegetable mixture.
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.
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.
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.
Repeat with the remaining carrot mixture, adding more oil to the skillet as needed. Ensure the oil is hot before frying each batch.
Serve the carrot latkes warm with a dollop of sour cream or applesauce, if desired.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 679 mg | 30% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 11.7 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 109 mg | 8% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 886 mg | 19% | |
*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.
