Saturday, February 27, 2010
Our farm share keeps giving us so many carrots. We haven't even eaten half yet. They are beautiful and delicious, but man, there are loads.
Today I was going to make a ginger-carrot salad, but we didn't have any non-wilted parsley. So instead, I thought I would do carrots as hasbrowns, but at the last minute decided carrot latkes. Evidently, this is not an original idea, but I did make this up as I went along. It kind of shows, but the recipe was still decent.
Lefty Cook's improvised carrot laktes (a recipe in process)
3 large carrots, peeled and grated
3 cloves of garlic chopped
salt and pepper
olive oil for frying
Method: Mix the first 4 ingredients together. Luckily, carrots are much drier than potatoes so there is no need to squeeze out liquid.
Next, mix up ingredients. Add a handful of flour to help create a "batter." (I used less than this but maybe 1/4 cup is in order).
Heat up about 1 Tbs of oil in a pan over medium heat. When it is warm, drop large spoonfuls of batter on the oil, and allow to cook for about 3-4 minutes, and flip. Careful that you don't burn (I kind of burned them). They are done when the pancakes are dry and golden brown.
The pancakes were pretty good, but somewhat crumbly. There needed to be more eggs. Some grated apple in the batter would have improved them. Also, some Greek yogurt would have been the perfect condiment. This recipe made about six 5" pancakes.
I also made a huge lentil salad, which I've made before, (lentils, chopped mustard greens, dijon mustard, salt and pepper, apple cider vinegar, feta) and then grated another huge carrot into it. I think I cooked more than a 1/2 bag of lentils and there aren't any leftovers.