Carrot Latkes
INGREDIENTS
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Makes 16
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Martha Stewart
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Latkes, traditionally served at Hanukkah,
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are typically panfried and topped with sour cream.
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This herbed carrot version eliminates much of the fat,
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requiring only a small amount of cooking oil and featuring
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drained low-fat yogurt as a topping.
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Be sure to squeeze all the juice from the onion to
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prevent the patties from falling apart.
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INGREDIENTS
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1 ½ cups grated carrot
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(3 carrots)
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¾ cup finely chopped celery
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(2 stalks)
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½ cup finely grated onion
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(1 onion),
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squeezed of juice in cheesecloth
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or paper towels
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¼ cup plain bread crumbs
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2 large eggs, lightly beaten
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½ cup packed fresh chervil leaves
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Coarse salt and freshly ground pepper
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1 to 2 tablespoons neutral-tasting oil,
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such as canola or safflower
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½ cup plan Greek-style yogurt
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(2 percent)
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