Carrot Latkes (Pancakes)

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Suzana Dasilva 5

"These are great as a side dish or make them a little smaller and top with a dollop of sour cream for an easy appetizer. They also freeze beautifully."
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Ingredients

25 m servings 16 cals
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Original recipe yields 60 servings

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Nutrition

  • Calories:
  • 16 kcal
  • < 1%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Pour about 1/2-inch depth of oil in a large saucepan or electric skillet and heat to 350 degrees F (175 degrees C).
  2. Mix carrots, green onion, flour, and baking powder together in a bowl until carrots are evenly coated. Beat eggs, salt, and pepper together in a separate bowl; pour over carrot mixture. Stir mixture until combined and moistened.
  3. Spoon small mounds of carrot mixture, working in batches, into the hot oil; cook until browned, 2 to 3 minutes per side. Transfer latkes using a slotted spoon to a paper towel-lined plate.

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