RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Latkes: Carrot - pareve
serves 6-8 2 green peppers cut into a small dice 1/4 cup oil plus additional for frying 6 medium carrots peeled and quartered 6 eggs 1/2 - 1 cup matzo meal 16 oz. tomato sauce 2 Tblspns. sugar Saute the green peppers in 1/4 cup of the oil and set aside. Place 1/2 of the carrots and 3 eggs in the bowl of a food processor. Grate until medium fine. Remove and repeat with the remaining carrots and eggs. The carrot and egg batter should be the consistency of potato pancake batter. Add matzo meal and salt until the batter can be made into pancakes for frying. Heat a thin layer of oil in a heavy bottomed skillet and drop batter by the heaping tablespoonful into the oil. Fry until golden on each side and remove. Drain on paper towels. Mix the tomato sauce with the peppers, sugar and 1/4 cup water. Pour the sauce over the pancakes and bake uncovered in a 325 degree oven for 30 minutes. This dish is even better the next day. It also freezes very well.. Jewish Family Life By Richard Amster
