Recipe by Daniel Leibovitch

Oven Baked Carrot Latkes with Avocado Sauce

Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg

Ingredients

Latkes

  • 11 carrots, peeled and grated into small pieces

  • 1 teaspoon salt

  • 1/4 teaspoon cracked black pepper

  • 2 eggs, cracked and checked for blood

  • 5 tablespoons extra virgin olive oil

For the Avocado Sauce

  • 1 and 1/2 medium whole avocados. deseeded and flesh scooped out

  • a pinch of salt

  • 1/4 teaspoon cracked black pepper

  • juice of 1 medium lemon wedge

Directions

Prepare the Latkes

1.

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).

2.

On a large flat tray with parchment paper, combine the carrots and three tablespoons of oil on the tray and roast them for 10 minutes, or until they are slightly soft. (Don’t overcook).

3.

Take the carrots out of the oven. Combine them with seasonings and eggs in a medium sized bowl.

4.

Grease the same parchment paper that you used for roasting carrots with the remaining oil. Shape the mixture into eight latkes. Gently place them on the tray and at the same temperature place them back in the oven for six minutes, until the bottom parts of the latkes are slightly brown. Flip them and let them cook for 2 to 3 minutes.

Prepare the Avocado Sauce

1.

In a medium-sized bowl, blend all the ingredients for a minute or until the consistency is smooth and thick.

Assemble

1.

Once the latkes are done, take them out of the oven and let them cool for 10 minutes. Gently place them on a large platter of your choice and portion out the avocado sauce. Enjoy! Happy Chanukah!

Tips:

You can use any sauce instead of avocado sauce and you can increase the amount of latkes depending on what you want.
Oven Baked Carrot Latkes with Avocado Sauce

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