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Eden Grinshpan’s Carrot Cumin Latkes


2 carrots grated and strained well with a cheese cloth
2 russet potatoes, grated and strained well in a cheese cloth- keeping the starch that collects at the bottom of the bowl
1 small yellow onion, grated and strained in a cheese cloth
2 eggs
1-2 heaping tablespoon all-purpose flour
1/2 tsp cumin
Salt and pepper to taste
Sunflower oil for frying


Heat up a pan with the oil.

Mix all the ingredients together and fry the latkes 2-3 minutes on each side.

Place in a 200d F oven to keep warm until all the latkes have been fried.