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Latkes: Carrot-Almond - pareve

Posted by : Karen Selwyn

4 large carrots, grated
1/2 cup blanched almonds, finely grated
2 eggs
1/2 cup flour
1/2 teaspoon vanilla
3 tablespoons sugar
vegetable oil for frying
powdered sugar for serving

In a large bowl, mix all but  the last two ingredients. 

Heat vegetable oil in a skillet over medium flame. Scoop out a tablespoon
of the mixture and drop into the oil. Flatten the batter. Cook until
golden and flip to the other side. Continue cooking until both sides are
brown, approximately 12 mintues. 

Drain on paper towels.

Sprinkle with powdered sugar for serving.

Note: If possible, cook the latkes simultaneously in two skillets.

Source: THE PALM BEACH JEWISH TIMES
        12/11/98

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