Carrot Latkes

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I made these for the first time today and they’re not only delicious, but extremely healthy! Best eaten with Greek Yogurt, you could eat a whole plate of these!

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Firstly, the ingredients:

3 carrots (about 1 1/2 cup grated)

2 stalks of celery (about 3/4 cup finely chopped)

1/2 of an onion (about 1/2 cup finely grated)

1/4 cup breadcrumbs

2 large eggs

a bunch of parsley (about 1/2 cup chopped)

Salt

Pepper

Butter or, to be healthier, olive oil

Greek Yogurt

Grate the carrots, and chop the celery, parsley and onion very finely. Squeeze the juice out of the onion by using cheesecloth or paper towels, to prevent the latkes from burning and from falling apart. Use store-brought breadcrumbs (I’ve found freshly-made ones in the Deli isle of the supermarket) or make your own by first measuring out some bread by stuffing it into a 1/4 cup, then pulsing it through a blender or food processor. You can also grate bread on a grater or shredder, though this takes longer. Beat the eggs a little bit just enough to have them combined.

Combine the grated carrots, chopped celery, chopped parsley, chopped onion, breadcrumbs, beaten eggs, as well as 1 teaspoon salt and 1/4 teaspoon pepper. Mmm, it’s already starting to sound good. Form the mixture into small, 2-inch patties and set aside on some extra plates, a baking sheet, or, as I did, on the cutting board that I was using.

Heat up up oil in a pan on medium-low heat, about 1 tablespoon. Place as many latkes as can fit onto the pan. It’s ok if you have to reshape them. Cook for about 3 minutes per side. Put them to a plate. Repeat with the remaining latkes or until you are done with all of them.

Serve with Greek Yogurt. Mmmm! Delicious!

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