Crispy, slightly sweet, and delicious, these Waffled Carrot Latkes are a tasty appetizer or snack.
Once up a time, many many years ago, I hosted a holiday dinner for Mom and my step-dad. Since my step-dad is Jewish, I tried to remain as kosher as possible. Granted, it wasn’t kosher beef, but I’m sure a kosher rib roast would have cost way more than the one I purchased cost.
I can’t even remember what else was served up with the tasty roast, but I do remember my step-dad, let’s call him A, making some delicious latkes. How in the world had I not ever had or made these delicious potatoes piles of perfect goodness? Yes, yes I do like alliteration. Don’t you?
Ever since then, I’ve been meaning to make latkes. In my head, they’re a delicious marriage of a potato pancake and hash browns. They’re crispy but have a little more in the recipe than just straight up potatoes making them just slightly different than simply frying up small rounds of hash browns and calling them latkes.
Then, there’s whole slew of other vegetable latkes like zucchini, carrots, sweet potato latkes, apple latkes, celery root, beet, and parsnip to name a few. There’s even kimchi latkes!! Seriously? Kimchi? Just sounds oh so … different. *waving to Susan*
And, if you didn’t notice, with the exception of the apple latkes – for dessert I’m guessing – they’re almost all made with root vegetables. And here we’ve come full circle!! This week, #SundaySupper is celebrating those delicious tubers, bulbs, and taproots. Er, I mean, potatoes, carrots, and shallots or onions. As soon as I saw this theme pop up, I knew latkes were on the menu.
But, if you know me, they’re not just any latkes! They’re going to have a slight, outside of the box, twist to the recipe! I’m dragging out my waffle make and waffling those orange, sweet strands of carrots into delicious latkes.
I love me some carrots! We eat them often, but I don’t think I’ve posted many recipes with carrots. I made a carrot ginger stir-fry. That’s the ONLY recipe that highlights carrots on my blog? I, I need to rectify that tout suite! I know I’ve made a carrot ginger pancit, I’ve roasted carrots, I haven’t pureed carrots or made a soup. Hmm… carrot cake? Carrot muffins? Okay. You see where this is going.
And you can see how delicious good these latkes are. Those carrots just caramelize and are super sweet! I’ve whipped up some tangy feta with cottage cheese for the perfect little sauce to go with these perfect little rounds of root vegetable goodness.
- 2 cups shredded carrot
- 1/4 cup egg substitute
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Place the carrots in a towel and wring out the excess moisture. Place them in a mixing bowl along with the egg substitute (or 2 large eggs), flour, cornstarch, salt and pepper. Combine well and set aside.
- Preheat the waffle iron. Once heated, lightly spray with cooking spray and place 1/4 cup of the carrot mixture in the center of the waffle iron. Close the lid and cook until golden brown and crispy.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 40Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 398mgCarbohydrates 8gFiber 1gSugar 2gProtein 2g