Latkes in March? Hanukkah is not any time soon but these latkes are so delicious that I am sharing this recipe from my sister-in-law Linda Rossman. Actually I would say they are more of a pancake or fritter with an asian twist… made with lots of fresh ginger that adds heat, sesame seeds for crunch and no potatoes. Just lots of carrots, how healthy is that! These bite-sized latkes make a great appetizer, I would serve these as is or with a dip made of equal parts mayo, plum sauce and a dash of hot sauce.
Guest Post by my sister-in-law Linda Rossman.
Latkes - golden, crispy fried potato pancakes - are a tradition during the Jewish holiday of Hanukkah. This winter celebration commemorates the miracle of the oil in 168 BCE, when a small flask of holy oil miraculously burned for eight days when the Jewish warriors known as the Maccabees rededicated the holy Temple in Jerusalem after their victory over the Syrian-Greeks. Fried foods like potato pancakes ("latkes" in Yiddish) and doughnuts (an Israeli tradition) are traditional treats because they are cooked in oil and remind us of the miracle of the holiday.
I make latkes ever year, for our holiday party. A few years ago, I decided to search for a healthier variation and Google yielded this sesame-ginger-carrot version. The secret ingredient is the extra 1 or 2 tbsp. of ginger I added to the original recipe - more is definitely better! Using matza meal gives them a special flavour too, but if you don’t have, cracker meal, breadcrumbs or flour can be used as substitute. These can be served hot or cold and a dip or sour cream accompaniment is entirely optional. They always draw rave reviews. Make two batches - you won't be sorry.
Ginger, Carrot & Sesame Latkes (Pancakes)
(recipe adapted by Linda Rossman from a now-forgotten Internet site!)
This recipe makes 20 bite-size pancakes.
- 2 tbsp sesame seeds
- 2 cups shredded carrots
- ½ cup finely chopped scallions
- 3 or 4 tbsp grated fresh ginger
- 1 clove garlic, crushed and pressed
- 2 tbsp lemon juice
- ¼ cup matzah meal
- 2 large eggs
- 1 tsp salt
- 1 tsp baking powder
- canola oil for frying
- Toast the sesame seeds in a dry skillet over low heat, stirring, until golden (about 2 minutes).
- Combine carrots, scallions, ginger, lemon juice and garlic in a large bowl or food processor; stir to blend (or pulse in machine a few times). Add matza meal, beaten eggs, sesame seeds and salt; stir to blend (or pulse in machine, retaining lumpy texture).
- Place spoonful of mixture into hot oil, fry until golden and crispy – turn once.
- Serve warm or cold, with sour cream or a dip (optional).
- Can be made ahead and reheated or serve at room temperature.
- These can also be frozen. Reheat from frozen in a 400 degree oven until heated through.
Thank you Linda for sharing your recipe.