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Mashed Carrot Latkes served with Apple Butter, Persimmon & Crème Fraîche
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December 24, 2016 Comments Off on Mashed Carrot Latkes served with Apple Butter, Persimmon & Crème Fraîche
Mashed Carrot Latkes are amazing! Steaming carrots releases their sweetness! All I add is a little matzo meal, egg, olive oil & salt & pepper…that’s it…the latkes are fried & served with apple butter, diced persimmon & crème fraîche. They’re delicious!
Cut the carrots into small chunks, then steam the carrots over boiling water until fork-tender, about 20 minutes. Remove from the heat & allow to cool for 5-10 minutes.
Add the olive oil, egg, matzo meal, kosher salt & black pepper to the carrots, Using a potato masher, mash all the ingredients together until well-combined.
Refrigerate the latke mixture for at least 3-4 hours so the latkes are cold when formed...when the latke mixture is cold, the latkes are easier to form and will fry better.
When ready to make latkes, pour at least 2 inches of oil into a deep pan. Heat the oil over medium-high heat...if you want to use a thermometer, heat the oil to 350˚...if not, drop a smidge of water into the oil...if it splatters, the oil is hot enough. Scoop a heaping teaspoon of mashed carrot latke mixture & form the latkes...drop the latkes into the hot oil & fry about a minute per side, until the latkes are golden brown (a). Remove the latkes to a paper-towel lined baking sheet to drain (b). You can keep the latkes in a warmer until all the latkes are fried.
Chop the persimmon into small dice.
To serve, sprinkle persimmon chunks on the carrot latkes. Add a generous dollop of apple butter, then a smaller dollop of crème fraîche. Serve immediately.