Carrot Latkes

Calling all Easter bunnies!

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I love glazed carrots as much as anyone, but when I want celebrate spring’s favorite vegetable in an extra-special way, these carrot latkes are my go-to. Between the crispy crunchy edges and the soft, sweet carroty center, these five-ingredient fritters will quickly become your new favorite snack.

As someone who has previously developed an actual potato latke recipe, I’ll be the first to admit that this recipe departs from a typical latke in a few ways. I’m opting for scallion instead of white onion, which tends to be more watery, and I’m also using all-purpose flour instead of matzo meal, since I found it holds non-starchy carrot together better. But even with all these changes, the latke vibes are still going strong here. Latke purists, give them a chance!

While you can grate the carrots on a box grater, I prefer to run them through the grater attachment of a food processor. This provides the most even, consistent cuts—which will lead to more even cooking—and it also cuts down on the prep time. That said, if you don’t have a food processor, don’t fret: the box grater will get the job done.

To achieve latkes that are both light and tender in the center without being soggy, wringing as much moisture as possible from the carrots is key. Paper towels won’t cut it here; you want an actual cloth kitchen towel so you can truly wring those carrots out. Keep in mind that the carrot juice will definitely stain that towel, though; use one that you don’t mind getting messy.

A great latke needs a topping, and here I’ve opted for a tangy creamy chive dressing that pairs perfectly with the carrot and speaks to those spring vibes. The base recipe is fairly thick and would work well for dipping or dolloping; if you want to drizzle it, feel free to adjust the consistency by adding a few teaspoons of water or milk to thin it out. Oh, and if you have any left, it’s great on a salad or with a plate of crunchy fresh veggies too.

Enjoy!

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Carrot Latkes

(Makes 12)

1 lb. carrots

4 scallions, finely chopped

1 tsp. diamond crystal kosher salt, plus more for seasoning

½ tsp. finely ground black pepper

½ c. (60 g.) all-purpose flour

1 large egg, lightly beaten

2/3 c. vegetable oil, for frying, divided

Equipment: food processor (optional), 2 large baking sheets, wire baking rack (optional), large heavy pan

Instructions

Wash carrots; if the skins are hairy, peel them. Using the large holes of a box grater of the grater attachment of a food processor, grate carrots. Transfer to a large clean kitchen towel, wrap tightly, and, holding the towel over the sink, squeeze out as much moisture as possible.

Transfer squeezed carrots to a large bowl and toss with scallions, 1 teaspoon kosher salt, and black pepper. Add flour and toss again until carrot mixture is evenly coated. Using a flexible rubber spatula, fold in beaten egg until mixture starts to clump together.

Line a baking sheet with parchment paper. Line a second baking sheet with a wire rack or a double layer of clean kitchen towels. Using a ¼ cup measuring cup, scoop 12 portions of the latke mixture, firmly packing the mixture into the cup to encourage the mixture to hold together. Flatten each portion into a 2”-wide patty and place on clean parchment-lined baking sheet.

In a large heavy pan, heat 1/3 cup vegetable oil over medium-high heat. Working 2 at a time, carefully add latke patties to the skillet. Use a heatproof spatula to further smash each patty until it’s about ¼” thick (this will help the latkes cook through evenly).

Cook latkes until browned on both sides, about 2 minutes per side. Transfer to wire rack and season with salt. Repeat with remaining patties, adding 1 tablespoon additional oil to the pan before each round.

Top latkes with additional scallions and serve warm with creamy chive dressing.

Creamy chive dressing:

1 garlic clove, grated or finely chopped

¼ tsp Diamond Crystal kosher salt

1 tbsp. freshly squeezed lemon juice

¼ cup mayonnaise

¼ cup sour cream

1 tbsp. finely chopped chives

½ tsp. freshly cracked black pepper

Instructions

In a medium bowl, combine garlic, salt, and lemon juice. Let sit 5 minutes. (This allows the salt to dissolve into the lemon juice, and also allows the lemon juice to tame the pungency of the raw garlic.)

Add mayo, sour cream, chives, and black pepper to lemon juice mixture and stir until smooth. Taste and season with additional salt as needed. If not using immediately, cover and refrigerate.

Make ahead: creamy chive dressing can be made up to 3 days in advance. Refrigerate in a covered container.

Originally posted March 30, 2025.