Ingredients
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6 c. carrots, peeled and coarsely grated
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6 T. all purpose flour
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1 ½ tsp. salt
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¾ tsp. baking powder
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½ tsp. pepper
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7 tsp. fresh ginger, peeled, and finely grated
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3 eggs, beaten to blend
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Neutral oil for frying
Directions
Place carrots in large bowl; press with paper towels to absorb any moisture. Whisk flour, salt, baking powder, and pepper together in a second bowl. Mix in carrots and ginger, then eggs. 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 ¼ cup into skillet and spread into 3½” rounds. Fry until golden, about 10 minutes per side. Transfer latkes to rimmed baking sheet. Let stand at room temperature. Reheat in 350° oven until crisp, about 10 minutes. Good served with Celery and Cilantro Relish.
Enjoy!
Recipe by Donna Pearlman Bolton from “Recipes from The Rock”.
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