Carrot latkes are a healthy, nuts-free snack or side dish made with eggs, matzo and sunflower oil. Top it off with some sour cream for extra flavor!
Special diets: Vegetarian | nuts-free |
️Allergens: not vegan | gluten | lactose | eggs | soy |
⏱ 25 mins – easy
🍽 4 servings – 507 kcal per serving
|
Serving
138g |
Fat
35g |
Sat. fat
6g |
Sodium
195mg |
|
Carbs
40g |
Fibers
1g |
Sugars
1g |
Proteins
8g |
INGREDIENTS
- 1 Ib carrots
- 2 eggs
- 1¼ scallions
- 1 half clove of garlic
- ¼ tsp salt
- ¼ tsp black pepper
- ¾ cup matzo
- ½ cup sunflower oil
- ½ cup sour cream
TOOLS
- 1 knife
- 1 peeler
- 1 grater
- 1 sieve
- 1 bowl
- 1 whisk
- 1 spoon
- 1 skillet
- 1 serving plate
STEPS
Peel garlic, then chop scallions.
Peel carrots with a peeler.
Scrape the carrots with a grater.
Drain scraped carrots in a sieve.
Crack eggs in a bowl and whisk. Stir in carrots, scallions, matzo, garlic, salt, and black pepper with a spoon to get a carrot mixture.
Heat sunflower oil in a skillet.
Shape the carrot mixture into pancake shapes and cook for 2 minutes on one side in the skillet.
Flip the carrot latkes on the other side and fry for another 2 minutes.
On a platter, serve the carrot latkes with sour cream on top.
It’s ready to be served !
