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Carrot Latkes

Latkes, traditionally served at Hanukkah, are typically panfried and topped with sour cream. This herbed carrot version eliminates much of the fat, requiring only a small amount of cooking oil and featuring drained low-fat yogurt as a topping. Be sure to squeeze all the juice from the onion to prevent the patties from falling apart.

Recipe information

  • Yield

    makes 16

Ingredients

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)

Preparation

  1. Step 1

    Combine the carrot, celery, onion, bread crumbs, eggs, chervil, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Press a heaping tablespoon of the mixture between your hands to form a 2-inch patty, and place on a tray or baking sheet. Repeat with remaining mixture to form a total of 16 patties.

    Step 2

    Heat 1 tablespoon oil in a large skillet over medium-low until simmering. Working in two batches, cook patties until golden brown, 3 to 4 minutes per side; transfer to a serving platter. Add remaining tablespoon oil between batches, if necessary. To serve, top each latke with a dollop of yogurt.

  2. Nutrition Information

    Step 3

    (Per 2-Latke Serving)

    Step 4

    Calories: 76

    Step 5

    Saturated Fat: .9g

    Step 6

    Unsaturated Fat: 1.9g

    Step 7

    Cholesterol: 58mg

    Step 8

    Carbohydrates: 7.3g

    Step 9

    Protein: 5g

    Step 10

    Sodium: 214mg

    Step 11

    Fiber: 3.2g

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