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Author Notes: In my house, we use two flavor-enhancing elements so liberally, it puts San Francisco progressives to shame. Those two things are, of course, garlic and ginger. This recipe makes ample use of the latter and provides a fun wake-up call to your taste buds. I try to make a ginger-heavy side dish or soup whenever Kevin or I are feeling under the weather. Ginger is considered a “wonder herb” in some circles, and for good reason. Ginger has been used as a natural treatment for colds and the flu, as well as digestive illnesses. It can also help relieve migraines, heartburn, cramps, nausea and can boost your immune system. Now all that Canada Dry as a kid is starting to make some sense, eh? Anyway, these latkes are easy to prepare and super delicious. They would probably benefit from a sweet chili sauce or even some honey as well. If you figure out a good sauce, please let me know! —amelinda
cup grated fresh ginger
large carrots, grated
dice-sized cubes of crystallized ginger, finely grated
cup whole wheat pastry flour (you can substitute all purpose)
teaspoon ground ginger
teaspoon baking powder
teaspoon brown sugar
teaspoon sea salt
Peanut oil for frying
- Mix the first three ingredients together. Crystallized ginger tends to stick together; I try to break up as much as possible, but I wouldn’t stress about a few clumps. They turn into nice surprises in the final product.
- Combine the flour, ground ginger, baking powder, sugar and salt in a bowl and sift together until blended.
- Add the flour mixture to the carrot and ginger mixture. Stir until mixture has a consistent appearance. Add the eggs and stir until coated.
- Heat a few tablespoons of peanut oil in a frying pan over medium-heat until hot. Drop the latke mixture in by large spoonfuls and flatter into a small pancake shape. Fry until brown, about 5 minutes for each side. Transfer to a paper-towel-covered plate to cool. I sprinkled on a little extra salt at the end, but you could bypass that step.