Gingered Carrot Latkes
- 6 cups coarsely grated peeled carrots
- 6 tablespoons all-purpose flour
- 1 12 teaspoons salt
- 34 teaspoon baking powder
- 12 teaspoon ground black pepper
- 7 teaspoons finely grated peeled fresh ginger
- 3 large eggs, beaten to blend
- canola oil (for frying)
- 1 12 lbs fuji apples, peeled, halved, cored (about 3 large)
- 12 cup minced green onion
- 2 tablespoons minced seeded jalapeno chiles
- 12 cup fresh lemon juice
- 2 tablespoons honey
- 4 teaspoons packed finely grated lemon peel
- To make the apple salsa:.
- Coarsely grate apples into strainer set over large bowl.
- Press and turn apples to drain off excess juices.
- Transfer apples to medium bowl; stir in green onions and chiles.
- Whisk lemon juice, honey, and lemon peel in small bowl to blend; mix into apples.
- Season salsa to taste with salt and pepper.
- (Can be made 6 hours ahead.
- Cover and chill.
- ).
- Place carrots in large bowl; press with paper towels to absorb any moisture.
- In another large bowl, whisk flour, salt, baking powder, and pepper to blend.
- Mix in carrots and ginger, then eggs.
- Pour enough oil into heavy large skillet to cover bottom and heat over medium heat.
- Working in batches and adding more oil as needed, drop carrot mixture by 1/4 cupfuls into skillet and spread to 3 1/2-inch rounds.
- Fry until golden, about 5 minutes per side.
- Transfer latkes to rimmed baking sheet.
- (Can be made 6 hours ahead.
- Let stand at room temperature.
- Rewarm in 350F oven until crisp, about 10 minutes.
- ).
- Serve latkes with salsa.
carrots, allpurpose, salt, baking powder, ground black pepper, fresh ginger, eggs, canola oil, fuji apples, green onion, chiles, lemon juice, honey, lemon peel
Taken from www.food.com/recipe/gingered-carrot-latkes-452567 (may not work)