By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
164 cal · 35 min
Carrot Scallion Latkes
Recipe GLPR7e071674590c7f
Golden-fried vegetable pancakes combining shredded carrots and fresh scallions, bound together with eggs and a touch of coconut flour. These tender latkes make a satisfying vegetarian main course with a crispy exterior and soft, flavorful interior.
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Ingredients
3 cups shredded carrots
3 scallions, finely chopped
3 eggs, whisked
½ teaspoon sea salt
½ teaspoon coconut flour
olive oil, for frying
Directions
In a large bowl, combine the shredded carrots, chopped scallions, whisked eggs, sea salt, and coconut flour. Stir until the mixture is well combined and the ingredients are evenly distributed.
Heat olive oil in a large skillet over medium-high heat until it shimmers and a small piece of the mixture sizzles immediately when added.
Working in batches to avoid crowding, drop rounded tablespoons of the carrot mixture into the hot oil, flattening each portion slightly with the back of the spoon to form pancakes about 1/4 inch thick.
Fry each latke for 3 to 4 minutes until the bottom is golden brown and crispy. Carefully flip and cook the other side for another 3 to 4 minutes until golden and cooked through.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Serve warm.
Comments
Carrot Scallion Latkes are built on ingredients found at any Charlotte chain—carrots and scallions are year-round staples, and the other components (egg, salt, coconut flour, olive oil) are standard pantry items at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI. At roughly $2 per serving, the cost is reasonable: carrots run 50 cents a pound, a bunch of scallions costs about a dollar, and a single egg plus coconut flour bring it home affordably. The stated 35 minutes assumes shredding and wringing happen fast, but most cooks will need 45 minutes once you account for grating carrots by hand and squeezing out moisture thoroughly. They reheat reasonably in a hot skillet or toaster oven, making them suitable for a weeknight side or light meal, though they are best served fresh and crisp the same day.
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