Latkes: they’re not just for December anymore! Although some may equate warm latkes with Menorahs and a nip in the air, there’s not reason why these delicious fritters can’t be for all seasons. In today’s recipe, I’ve made the latkes carrot-centric with a dash of rosemary and cumin for a sweeter, more complex flavor.
Serve a warm stack of them with greek yogurt or créme fraîche for dipping and a bottle of chilled Chablis Grand Cru or Chardonnay.
4 c. grated carrots
2 c. grated potato
1/3 c. AP flour
1 tbsp. ground cumin
1 tsp. dried rosemary
2 eggs, lightly beaten
2-3 tbsp. olive or coconut oil
Peel 6-7 medium carrots and 3 russet potatoes. Using a box grater or food processor, shred the potatoes and carrots. Season with salt and let sit for at least 20 minutes. Using a clean, thin, dish towel or cheesecloth, vigorously wring out all the excess liquid and transfer just the veggies back to a bowl.
In your large mixing bowl, measure four cups grated carrot, and two cups grated potato. Stir in the eggs, flour, cumin and pepper until well incorporated.
Heat your cooking oil in a large skillet over medium-high heat. I recommend using a splatter-guard during this next part! Working in small batches of two or three, spoon dollops of the carrot mixture into the pan and flatten gently with a fork or spatula. Fry for three minutes on each side, or until golden brown. Place the hot latkes on a paper towel while you work through the rest of the mixture.
Place the finished latkes on a parchment-lined baking sheet and transfer to the oven at 300 degrees for ten minutes, or until you’re ready to serve!
* Cooked latkes will save beautifully in the freezer – just place them in layers of parchment paper and tuck in a Ziploc freezer bag *