Celebrating Modern Jewish Living Through Food, Tradition, and Family
Sweet carrots, almonds, nutmeg and vanilla create autumn-inspired carrot latkes that are just too good be true!
The Backstory: I don’t know where I got this Carrot Latke recipe. All I know is that any kind of latkes has to be good. But first things first: I grew up calling these delicious pancakes latkas. With an a, not an e. Is that a New York thing? I don’t know. But I digress. In any case, this twist on the usual potato latke is sometimes met with a surprise look from people when I serve them. But they disappear as fast as I could get them to the table. And besides they are fried. I love fried foods. Who doesn’t? Fried foods and chocolate are tied for first place on foods I enjoy eating. So there, Food Police. Enjoying what I call the good stuff in moderation is not going to kill you. Now back to the latkes. More of the Backstory after the recipe…
…The Backstory continues: Using carrots in cooking had become, a job of sorts for me. I found some recipes in magazines, newspapers or just by asking my gal friends for carrot recipes over the years. Most of them are delicious. My hubby who loved carrots and would eat it in many ways, usually asked for these. The latkes can be made without nuts, or another kind of nut can be substituted. I serve this with applesauce, but sour cream also can be another way to serve them. The latkes can be served as an appetizer or with meat, fish, chicken or as an hors d’oeuvres. These can be made ahead and reheated in a 200 degree oven. Enjoy these delicious, tasty Carrot Latkes. I know that hubby and I did. Hopefully you and your family and guests will too.