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Carrot Latkes

Carrot Latkes

  • 2 green peppers cut into a small dice
  • 1/4 cup oil plus additional for frying
  • 6 medium carrots peeled and quartered
  • 6 eggs
  • 1/2 to 1 cup matzo meal
  • 16 ounces tomato sauce
  • 2 tablespoons sugar

Sauté the green peppers in 1/4 cup of the oil and set aside. Place 1/2 of the carrots and 3 eggs in the bowl of a food processor. Grate until medium-fine. Place in separate and repeat with the remaining carrots and eggs. The carrot and egg batter should be the consistency of potato latke batter. Add matzo meal and salt and blend.

Heat a thin layer of oil in a heavy bottomed skillet and drop batter by the heaping tablespoonful into the oil. Fry until golden on each side and remove. Drain on paper towels. Mix the tomato sauce with the peppers, sugar and 1/4 cup water. Pour the sauce over the pancakes and bake uncovered in a 325° F oven for 30 minutes.

This dish is even better the next day and also freezes very well.

Makes 6 to 8 servings.

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