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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Epicurious. Ingredients:
6 cups coarsely grated peeled carrots |
6 tablespoons all-purpose flour |
1 1/2 teaspoons salt |
3/4 teaspoon baking powder |
1/2 teaspoon ground black pepper |
7 teaspoons finely grated peeled fresh ginger |
3 large eggs, beaten to blend |
canola oil (for frying) |
1 1/2 lbs fuji apples, peeled, halved, cored (about 3 large) |
1/2 cup minced green onion |
2 tablespoons minced seeded jalapeno chiles |
1/2 cup fresh lemon juice |
2 tablespoons honey |
4 teaspoons packed finely grated lemon peel |
Directions:
1. To make the apple salsa:.
2. Coarsely grate apples into strainer set over large bowl. Press and turn apples to drain off excess juices. Transfer apples to medium bowl; stir in green onions and chiles. Whisk lemon juice, honey, and lemon peel in small bowl to blend; mix into apples. Season salsa to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.).
3. Place carrots in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour, salt, baking powder, and pepper to blend. Mix in carrots and ginger, then eggs.
4. Pour enough oil into heavy large skillet to cover bottom and heat over medium heat. Working in batches and adding more oil as needed, drop carrot mixture by 1/4 cupfuls into skillet and spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to rimmed baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.).
5. Serve latkes with salsa.
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