Carrot Latkes

    30 minutes

    Fritters made with carrots, garlic, eggs, flour and bread crumbs. Add to these your favourite seasonings and herbs and you won't be disappointed.

    110 people made this

    Serves: 4 

    • 500g carrots, grated
    • 1 clove garlic, minced
    • 4 eggs
    • 1/4 cup plain flour
    • 1/4 cup bread crumbs or matzo meal
    • 1/2 teaspoon salt
    • 1 pinch ground black pepper
    • 2 tablespoons vegetable oil

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well.
    2. Heat oil in a frying pan over medium-high heat. Make the mixture into patties then fry until golden brown on each side.

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    Reviews in English (88)


    This recipe was great! I did some modification however. I shredded the carrots with a food processor and threw in 2 garlic cloves and 1 small onion. Then I added some hemp seed, some flax seed, and some oat bran along with the breadcrumbs and flour. I increased to 5 eggs because of the extra dry ingredients. Ate it like a burger w/ mayo, tahini, mustard, sliced cukes and sprouts. Yum! My 2 year old ate almost 2 patties for lunch!  -  22 Apr 2005  (Review from Allrecipes USA and Canada)


    I hesitate to give this a 5 star because I changed it so much... but what I did end up with was excellent. I didn't have even a half pound of shredded carrots so subbed in some potato. I shredded 1 large potato, then rinsed it in cold water, & squeezed out the excess water. Next I took about 3 cups of shredded carrots and put them in the microwave for 30 sec bursts three or four times (until they seemed to soften some... I wanted them to be done when the potatoes were done,) stirring between each burst. Then I mixed the potato and carrot together with seasonings (salt, garlic, onion powder, salt, a dash of cayenne and black pepper.) Added 1/3 cup barely cooked finely chopped onions (again I used the microwave) and a couple of tablespoons of flour mixing well. I molded them into patties as firmly as I could and fried them in an oiled pan over medium heat(I brushed my nonstick pan with oil.) Just before I turned the patties over I put about a 1/4 tsp of butter on top of each patty, which gave them excellent flavor and kept them from burning. (No eggs and no crumbs at all.) HINT: Like hashbrowns they stick together best if you wait until the bottom is somewhat crisp before you turn them, and don't keep turning them over and over again.  -  02 Apr 2007  (Review from Allrecipes USA and Canada)


    As a vegetarian, I have these as a main dish over some saffron rice. A dash of curry powder gives it a nice kick, too.  -  17 Nov 2001  (Review from Allrecipes USA and Canada)