Almond flour is a terrific gluten-free alternative to all-purpose flour, as is coconut flour. You can also make this recipe with shredded zucchini or potatoes in place of the carrots. The batter can be made a day ahead, but serve the latkes hot from the pan for the best results. Don’t fuss with the latkes once they are in the pan; they need time to form a browned exterior or they will fall apart.
Carrot Latkes with Arugula, Feta and Pepita Salad
1 lb. (500 g) carrots, shredded
3 eggs, lightly beaten
3/4 cup (4 oz./125 g) almond flour
1/3 cup (1/2 oz./15 g) minced fresh parsley
2 garlic cloves, minced
Kosher salt and freshly ground pepper
Unsalted butter for frying
2 Tbs. olive oil
1 Tbs. sherry vinegar
Juice of 1/2 lime
1/2 tsp. ground cumin
5 oz. (155 g) arugula, tough stems removed
1/2 lb. (250 g) feta cheese, crumbled
1/4 cup (1 oz./30 g) pepitas or sunflower seeds
In a bowl, stir together the carrots, eggs, almond flour, parsley and garlic. Season well with salt and pepper.
Preheat an oven to 200°F (95°C).
In a nonstick fry pan over medium heat, warm 1/2 Tbs. of the butter. Using your hands, use 1/4 cup (2 oz./60 g) of the carrot mixture to form a mound, then slightly flatten it until it’s 1/4 inch (6 mm) thick. Do not flatten the latke in the pan or it will fall apart. Working in batches to avoid crowding, place the latkes in the pan and cook until lightly browned on both sides, about 3 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve. Repeat until all the latkes are cooked.
In a large bowl, stir together the olive oil, sherry vinegar, lime juice and cumin. Season with salt and pepper. Add the arugula and toss well to make sure that each leaf is nicely coated. Add the feta and pepitas and gently toss just to combine.
Place the latkes on plates with the arugula salad. Serve immediately. Serves 4.
Find ways to make hectic suppers into fun, relaxed gatherings that
the whole family can enjoy in our cookbook School Night, by Kate McMillan.