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These egg- free carrot latkes are flavorful, healthy and delicious. Easy to make, crispy and bursting with flavor, these are great for a healthier version of latkes on Chanuka, or to make for a quick lunch any time.
1 and 1/2 pounds coarsely grated carrots
1/4 cup coarsely grated onion
2 tablespoons carrot juice or finely grated carrots
1/2 teaspoon white pepper
1/2 teaspoon chopped fresh parsley
4 tablespoons matzo meal (or non-gebrokts substitute, such as potato starch, quinoa, etc)
vegetable oil spray
In a large bowl, mix carrots, onion, carrot juice, pepper, and parsley.
Add matzo meal, slowly mixing well. If mixture isn’t stiff (think lumpy cookie dough) add a bit more matzo meal.
Preheat stove to medium-high heat. Spray a large frying pan liberally with nonstick spray or brush with vegetable oil.
Drop about two tablespoons of the carrot mixture at a time into pan. Flatten and allow pancakes to cook over medium heat until golden, about three minutes. Turn and allow other side to become golden.
Remove latkes from pan and place on plate lined with paper towels. Serve immediately or place onto oiled baking sheet and hold in warm oven (275 degrees Fahrenheit) for 15 to 20 minutes.
Photography by Tamara Friedman
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