Carrot Latkes with Feta and Dill

I love soup.  We eat it nearly every day for lunch when it’s cold outside.  I used to make biscuits or sandwiches to round out the meal but since we cut out grains they are a treat, not an everyday thing.  I posted last week about my tuna melt patties, which I love for vegetable heavy soups, and today I’ll teach you to make carrot latkes, which are awesome with a meatier soup.

I use a bit of rice flour and feta cheese, but you can make them without to have a completely paleo side dish.  Sunny loves these, but when she was just starting on solids I made sure to cut them up into bite sized pieces. The longer strands of carrot can make a baby gaggy if they’re just starting with baby-led weaning.

Carrot Latkes with Feta and Dill

Serves 4 a side dish
2 cups shredded carrots
1 egg
1/8 cup feta cheese, crumbled
2 tablespoons rice flour (optional)
1 tablespoon fresh dill, chopped finely
Salt and Pepper
Butter for frying
Combine all the ingredients (except the butter) in a medium bowl.  Heat a cast iron or nonstick skillet over medium heat.  When the pan is hot, melt a bit of butter in it and then plop three or four little piles of the carrot mixture in with a fork.  Flatten the piles into little pancakes and cook until golden on the bottom, then flip and continue cooking until golden on the other side and cooked through.

These are nicest eaten still hot, and I love them with a dollop of sour cream or creme fraiche.

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