Bon Appetit/November 2004

Gingered Carrot Latkes
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
15 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 cups coarsley grated peeled carrots 6 tablespoons all purpose flour 1-1/2 teaspoon salt
3/4 teaspoon baking powder 1/2 teaspoon ground black pepper 7 teaspoons finely grated peeled fresh ginger
3 large eggs, beaten to blend Canola oil (for frying)



1 Place carrots in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour, salt, baking powder, and pepper to blend. Mix in carrots and ginger, then eggs.
2 Pour enough oil into heavy large skillet to cover bottom and heat over medium heat. Working in batches and adding more oil as needed, drop carrot mixture by 1/4 cupfuls into skillet and spread to 3-1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to rimmed baking sheet.
3 Serve latkes with relish and salsa.

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