Carrot LATKES

In my household we must shake it up when it comes to vegetables.  While I will eat any vegetable roasted every day of the week, my children are not so easy.  Hello Carrot Latkes.  Latkes are just a fancy way of saying fried shredded root veggies cakes.  You often see potato latkes, which is essentially hash browns fried liked pancakes.  Professional cooks are rolling their eyes at me right now with my analogy.  Critics aside, latkes provide the extra crisp that we like with a blend of the freshest produce form the garden.  But do not forget the dipping sauce.  I have included one in this recipe but get creative.

Serves a family

2 cups grated carrots

6 green onions, chopped (use whatever onions you have on hand)

½ cup flour

½ teaspoon baking powder

3 eggs

¾ teaspoon salt

Pinch of pepper

Oil for frying

In a large saucepan, cover the bottom with vegetable oil on medium high heat.  Heat the oil to 350 degrees.  A small piece of test batter will tell you when the oil is ready.

In a large bowl mix the vegetables with the flour and baking powder.  Making sure the carrots and onions are evenly coated the dry ingredients.  Stir in eggs, salt and pepper.  Combine until moistened.

When your oil is ready spoon 2-3 tablespoons of batter into the oil.  Work in batches of 3-4 latkes at a time.  Cook until golden brown, 2-3 minutes preside.

Transfer to a paper towel lined baking sheet.  Continue until batches are done.

Dipping Sauce

1 cup Greek yogurt

1 tablespoon onion powder

1 teaspoon lemon juice

1 Tablespoon chives, chopped

3 tablespoons fresh parsley, chopped

1 tablespoon dill

1 tablespoon fresh basil

1 teaspoon red wine vinegar

Blend all the ingredients for the dip together.  Chill in the refrigerator for 30 minutes before serving.