Serving Up CSA: Carrot Latkes
The carrots are in, folks! I have been waiting and waiting for carrots to arrive in my weekly CSA box. They’re finally here! And what do I do with them? Bake them. No question!
There’s no better carrot than a carrot baked. They become soft and sweet and somehow more substantial. These patties are usually pan-fried, but, of course, I’m baking them instead. Baked or fried, this twist on latkes is extremely delicious and offers a few more vitamins for your buck. Serve with a little greek yogurt (or sour cream). Your family will think they’re at nana’s!
- 3 cups shredded carrots (use a microplane for this)
- 1/4 cup leeks, finely chopped
- 2 eggs, plus 2 egg whites
- 4 tbsp whole wheat flour
- 1 tsp salt
- 1 tsp pepper
- Preheat oven to 450.
- Combine carrots, leeks, eggs, flour, salt, and pepper (all ingredients). Mixture will be watery, not to worry.
- Now, work quickly. Drop walnut sized spoonfuls of carrot mixture onto a parchment-paper lined jelly roll pan. Flatten only slightly.
- Bake immediately (latkes will begin to run, baking helps stop this process) until browned (about 20-30 mintutes), flipping once, halfway through baking.
- Serve warm, enjoy!