Crispy Skillet Carrot Latkes
This inventive take on the classic potato pancake includes grated carrots and bakes the latkes in mini cast-iron skillets — a clever method for achieving a golden, crispy crust without the mess of frying. Topped with a vibrant fennel slaw, accented by crushed coriander and briny olives, it offers a flavorful, refreshing alternative to the usual sour cream.
Ingredients
- 2 large eggs
- Kosher salt and pepper
- 1 lb. carrots, peeled
- 1 lb. medium russet potatoes, peeled
- 2 medium onions
- 3/4 c. to 1 cup matzo meal
- 1/4 c. olive oil
- 2 Tbsp. lemon juice
- 2 Tbsp. sour cream
- 1 bulb fennel, thinly sliced on mandoline, plus fronds for garnish
- 1/2 tsp. coriander seeds, crushed
- 1/4 c. Castelvetrano olives, pitted, cracked, and roughly chopped
- 1/4 c. parsley, roughly chopped
- 1 scallion, thinly sliced
Instructions
- Place 8 small (6-inch) cast-iron skillets on rimmed baking sheets, place in oven, and heat oven to 450°F.
- In large bowl, whisk together eggs, 1 teaspoon salt, and 1/4 teaspoon pepper.
- In food processor fitted with large grating disk (or on large holes of box grater), grate carrots, potatoes, and onions. Add to egg mixture and toss to combine. Add matzo meal and mix to combine.
- Carefully add 1/2 tablespoon oil to each skillet, then divide latke mixture among skillets. Roast until golden brown and crisp on bottom, 15 minutes, then flip latkes and roast 5 minutes more.
- Meanwhile, in second large bowl, whisk together lemon juice, sour cream, and 1/2 teaspoon each salt and pepper. Add fennel and toss to coat; toss with coriander.
- When ready to serve, toss fennel slaw with olives, parsley. and scallion; sprinkle with fennel fronds if desired and serve with carrot latkes.
Nutrition
Calories: 235kcalCarbohydrates: 32gProtein: 6gFat: 10gSaturated Fat: 2.5gSodium: 491mgFiber: 4g
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