Carrot Latkes

Name: Carrot Latkes
Yield: makes 16
Ingredients: 1 1/2 cups grated carrot (3 carrots); 3/4 cup finely chopped celery (2 stalks); 1/2 cup finely grated onion (1 onion), squeezed of juice in cheesecloth or paper towels; 1/4 cup plain bread crumbs; 2 large eggs, lightly beaten; 1/2 cup packed fresh chervil leaves; Coarse salt and freshly ground pepper; 1 to 2 tablespoons neutral-tasting oil, such as canola or safflower; 1/2 cup plain Greek-style yogurt (2 percent)

January 26, 2012

Latkes, traditionally served at Hanukkah, are typically panfried and topped with sour cream. This herbed carrot version eliminates much of the fat, requiring only a small amount of cooking oil and featuring drained low-fat yogurt as a topping. Be sure to squeeze all the juice from the onion to prevent the patties from falling apart.

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