Makes 20 medium latkes
Cool, healthy, and refreshing, these carrot latkes are incredibly fresh and zesty!
10 large carrots, peeled and shredded
1 cup all-purpose flour
1 teaspoon baking powder
3 eggs, beaten
3 tablespoons fresh cilantro, chopped
½ cup green onions, sliced thin
1 tablespoon fresh ginger, peeled and grated
2 tablespoons salt
2 tablespoons black pepper
For the Lemongrass Chili Mint Yogurt
1 cup plain yogurt
1 teaspoon lemongrass, chopped superfine
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh cilantro, chopped fine
1 small Thai chili, seeded and chopped superfine
Zest and juice of 1 lime
Salt and pepper
In a large mixing bowl, combine carrots, flour, baking powder, cilantro, green onions, ginger, salt, and pepper, and mix well. Heat a large heavy bottom skillet over high heat, making sure there is enough oil to cover the bottom generously. Form 2 to 3-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.
Combine all ingredients for lemongrass chili mint yogurt in a small mixing bowl, and combine until smooth and thoroughly mixed. Serve cold on top of hot latkes.