Carrot Latkes

• 1 1/2 cups grated carrot (3 carrots)
• 3/4 cup finely chopped celery (2 stalks)
• 1/2 cup finely grated onion (1 onion), squeezed of juice in cheesecloth or paper towels
• 1/4 cup plain bread crumbs
• 2 large eggs, lightly beaten
• 1/2 cup packed fresh chervil leaves
• Coarse salt and freshly ground pepper
• 1 to 2 tablespoons neutral-tasting oil, such as canola or safflower
• 1/2 cup plain Greek-style yogurt (2 percent)

1. Combine the carrot, celery, onion, bread crumbs, eggs, chervil, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
2. Press a heaping tablespoon of the mixture between your hands to form a 2-inch patty, and place on a tray or baking sheet.
3. Repeat with remaining mixture to form a total of 16 patties.
4. Heat 1 tablespoon oil in a large skillet over medium-low until simmering.
5. Working in two batches, cook patties until golden brown, 3 to 4 minutes per side; transfer to a serving platter.
6. Add remaining tablespoon oil between batches, if necessary.
7. To serve, top each latke with a dollop of yogurt.
8. (Per 2-Latke Serving)
9. Calories: 76
10. Saturated Fat: .9g
11. Unsaturated Fat: 1.9g
12. Cholesterol: 58mg
13. Carbohydrates: 7.3g
14. Protein: 5g
15. Sodium: 214mg
16. Fiber: 3.2g

carrot, celery, onion, bread crumbs, eggs, chervil, salt, oil, yogurt

Taken from www.epicurious.com/recipes/food/views/carrot-latkes-394111 (may not work)