This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Cointreau

A seasonal sensation from the kitchens of  chrismukkah

Since  xenotropos is a fanatic over carrots, the least I can do is find a nice holiday recipe with her in mind :P

Taken from www.kitchendaily.com ; Recipe provided by Sandy Gluck

Latkes- well, if you're Jewish, they're traditionally made with potato, onion, egg and fried to the point of it killing you :P (...Just think of it as a big Jewish fritter / hash brown :P) However, I've made a few tweaks so that its a bit healthier.

Ingredients:

8 ounces carrots - about a half of a bag, with stems cut, and then peeled and shredded with the large holes of a box grater
4 ounces sweet potatoes, also peeled and shredded with the large holes of a box grater, to get 3/4 cup (I used 1 yam and 1 sweet potato, just to experiment)
3 tablespoons sugar
3 tablespoons all purpose flour (I used matzo meal to make it a bit more traditional, but you can also use panko crumbs or rice flour if you're avoiding the gluten)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon ground cloves* (I used nutmeg instead, cloves are a bit too strong for me)
1/4 teaspoon salt
1/4 teaspoon baking podwer
3 tablespoons sliced almonds
2 large eggs
2-3 tablespoons veggie oil

For cream cheese topping: (pictured on the side) 1 package (3 ounces) cream cheese, room temp
1/2 teaspoon orange zest (didnt use, but I did add a capful of the Cointreau I had leftover)
2 tablespoons orange juice
~ Just mix well then chill it in the fridge, top with a bit of apple pie spice :3

For the latkes: (normally they would be fried, but Im using the oven here)

Preheat the oven to 425 degrees F. You can get a large cookie sheet and pregrease it with the oil, or just grab a sheet of parchment paper if you want easy clean up.

In a large bowl, stir together carrots, sweet potato, sugar, matzo flour, spices and salt. Add almonds and eggs and mix well to combine.

Then all you have to do is spoon out the latkes onto the pan (or form patties with your hands)...bake at 425 degrees for 15 to 20 minutes, then flip them over, and cook for another 5 to 10 minutes until they are nice and brown...then serve nice and warm with the topping!

L'chaim !! :P is a fanatic over carrots, the least I can do is find a nice holiday recipe with her in mind :P

Taken from www.kitchendaily.com ; Recipe provided by Sandy Gluck

Latkes- well, if you're Jewish, they're traditionally made with potato, onion, egg and fried to the point of it killing you :P (...Just think of it as a big Jewish fritter / hash brown :P) However, I've made a few tweaks so that its a bit healthier.

Ingredients:

8 ounces carrots - about a half of a bag, with stems cut, and then peeled and shredded with the large holes of a box grater
4 ounces sweet potatoes, also peeled and shredded with the large holes of a box grater, to get 3/4 cup (I used 1 yam and 1 sweet potato, just to experiment)
3 tablespoons sugar
3 tablespoons all purpose flour (I used matzo meal to make it a bit more traditional, but you can also use panko crumbs or rice flour if you're avoiding the gluten)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon ground cloves* (I used nutmeg instead, cloves are a bit too strong for me)
1/4 teaspoon salt
1/4 teaspoon baking podwer
3 tablespoons sliced almonds
2 large eggs
2-3 tablespoons veggie oil

For cream cheese topping: (pictured on the side) 1 package (3 ounces) cream cheese, room temp
1/2 teaspoon orange zest (didnt use, but I did add a capful of the Cointreau I had leftover)
2 tablespoons orange juice
~ Just mix well then chill it in the fridge, top with a bit of apple pie spice :3

For the latkes: (normally they would be fried, but Im using the oven here)

Preheat the oven to 425 degrees F. You can get a large cookie sheet and pregrease it with the oil, or just grab a sheet of parchment paper if you want easy clean up.

In a large bowl, stir together carrots, sweet potato, sugar, matzo flour, spices and salt. Add almonds and eggs and mix well to combine.

Then all you have to do is spoon out the latkes onto the pan (or form patties with your hands)...bake at 425 degrees for 15 to 20 minutes, then flip them over, and cook for another 5 to 10 minutes until they are nice and brown...then serve nice and warm with the topping!

L'chaim !! :P

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