Carrot & feta latkes

By | December 4, 2012

Latkes might be my favorite food…next to iced coffee. Which would make Chanukah my favorite holiday, at least food-wise. Five more days! I hope you’re collecting recipes.

I love how just about anything passes for a latke. Your bubbe might have only used white potatoes, but today everything goes. Beets, zucchini, apples, spinach, cauliflower. Oh, and sweet potatoes, of course. I’ll have a recipe for that version up next week.

But first let’s talk about carrot & feta latkes.

With their earthy flavor, carrots make a great base for a fritter. In this version, they’re punctuated with thinly sliced onion, cubes of feta, and fresh chopped cilantro. Try not to skip the cilantro — it has a kick to it that complements the feta wonderfully.

If you’ll be having a crowd over this Chanukah and feel you have to make classic latkes for the kids, I totally get that. But then make some carrot & feta ones for the adults. You’re basically guaranteed a few new best friends.

Embrace the grease stains.

One year ago: Sunday barley vegetable soup


4 Comments

Abigail on December 4, 2012 at 2:43 pm.

These look delicious!

Reply

Yiska Ben Avraham on December 5, 2012 at 9:10 pm.

Yes they do! How fun! (she says as she eats her Perfect Split Pea Soup)

Reply

This American Bite on December 10, 2012 at 10:01 pm.

When I see a recipe like this along side photos this beautiful, I question our decision to have a fleshig only kitchen.

Reply

Tali Simon on December 12, 2012 at 10:19 am.

Fleishig-only kitchen…!? That is true praise.

Reply

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