Denise says:

  • Chanukah has to be celebrated with latkes. For a change from the traditional potato variety, try this tasty carrot version seasoned with cinnamon and a touch of nutmeg.
  • The secret of the perfect crispy latke is to ensure all surplus liquid has been squeezed out and the oil is piping hot.
  • Then your latkes will not be soggy or greasy. Also latkes need to be well seasoned. If possible buy organic carrots and leave the mixture to rest before frying to allow the gluten in the flour to relax.
  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Makes: 12


  • 6 carrots – (approx. 675g) peeled and coarsely grated
  • 1 onion –peeled and finely grated
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 eggs
  • 1 teaspoon salt
  • Freshly ground black pepper – to taste
  • 1 teaspoon baking powder
  • 200g plain flour or fine matzo meal
  • Rapeseed oil ~ for frying


  1. Using a food processor,grate the carrots with onion.
  2. Remove and with either kitchen paper or a clean cloth, squeeze out the excess water. You may need to do this several times.
  3. Transfer the carrot mixture to a large mixing bowl. Stir in the cinnamon, nutmeg, salt, pepper, baking powder and flour.
  4. Add the eggs and mix well.
  5. Heat a large frying pan with oil and test the temperature with a cube of bread so when it bubbles and comes to the top, the oil is hot enough.
  6. With wet hands or a tablespoon, drop the mixture into the pan. Flatten slightly with the back of the spoon.
  7. Pre-heat the oven to 200C.
  8. Cook for 2-3 minutes on each side or until golden brown. Transfer to a tray lined with baking parchment paper.
  9. Oven bake for 15 minutes until cooked in the centre and crispy on the outside.
  To serve the stylish way: Dust the plate with cinnamon