This recipe is modified from
elanaspantry.com. It's a nice adaptation on the traditional potato latke (shredded potatoes mixed with onions, egg, and flour, into patties and fried). It's a fried food, so it's not the healthiest thing in the world, but I like the carrot substitution because it lightens the dish up, and they are probably a healthier option in such a starch heavy world.
What I liked:
I really liked lightness and the balance of flavors with the added sauce. Everything seemed to have a place, it filled me up, but didn't weigh me down. A very nice lunch or light dinner.
What didn't work as well:
Unfortunately, with carrots you seem to lose some of the crispiness that you get with a starchy fried potato. If there were some way to add more of a crunch to this dish, I think it would be really awesome, and a great match for the creamy yogurt sauce.
Carrot Latkes:
3 cups shredded carrots (about 2/3 lb.)
4 green onions, chopped
2 large eggs, whisked
1/2 teaspoon sea salt
1 teaspoon flour
oil for frying (I used extra virgin olive oil)
Sauce:
1 cup plain Greek yogurt
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
1 tablespoon rosemary, finely chopped
1) In a bowl, combine carrots, green onions, and eggs. Mix well, stirring in sea salt and flour.
2) Heat oil in a skillet over medium high heat. Scoop large tablespoons of carrot batter onto skillet. Flatten and define borders into patties. Cook until browned on each side.
3) Remove latkes, and drain on paper towels.
4) While paper towels soak up any excess oil, mix sauce ingredients well in a bowl.
5) Top latkes with yogurt sauce and serve!
