Carrot Apple Latkes

So I ran across this recipe on pinterest (gah, so hooked on it, it's like phonics!) and thought that it might make for an interesting change of pace.

Ingredients

1/2 medium sweet, crisp apple, unpeeled, cored, shredded
2 tsp fresh lemon juice
2 medium-large carrots, shredded
1 small onion, thinly sliced into half-moons
2 large cloves garlic, grated
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground ginger
1 pinch ground cinnamon
2 large eggs, lightly beaten
2 tbsp all-purpose flour
Oil, for shallow frying
Sour cream, for serving
Minced chives, for serving

Directions

1. Shred apple and immediately toss together with the lemon juice in a medium bowl. Stir in carrot, onion, garlic, salt, black pepper, ginger, and cinnamon, then stir in the egg. Stir in the flour just until incorporated, being careful not to over-mix.

2. Preheat a large skillet over medium-high heat; add enough oil to generously coat the bottom.

3. Once the oil is hot, use a 1 1/2 tbsp scoop to measure the batter into the oil, being careful not to overcrowd the skillet. Cook the latkes until golden on both sides, about 2-4 minutes per side, flipping once (You can adjust the heat down as necessary so the latkes don't cook too quickly).

4. Transfer the cooked latkes to a paper towel-lined plate to drain excess oil, and cook the rest of the batter the same way. Should result in 16-18 latkes. Serve hot with minced fresh chives sprinkled on top, along with sour cream.

Source: http://www.anediblemosaic.com/?p=10450&cpage=1

Comments

1. Using a whole onion (even though it was small) I think overpowered the carrot and apple tastes to the point where the recipe should have been called "Onion Carrot Apple Latkes." I think it would be better to use half onion and use more carrot and apple.

2. The carrot and apple give off water which collects in the bottom of the bowl. Except after completing the batter, it tends to mix with the egg, which is needed for the whole thing to stick together, so you have to dip into the watery-juicey-eggy stuff if you want any semblance of the thing sticking together. So while the original recipe says not to add more flour, I'm thinking that some might be necessary...

LAST MADE: Tonight.
RESULT: Meh. I'm not too crazy about them, but it was an interesting experiment.
INJURIES: Scratch on the back of my wrist from the spice cabinet. A mild ouch!
FOR NEXT TIME: Not sure if there'll be a next time, but definitely a bit more flour, and less onion. Possibly let the apple and drain dry out a little before attempting to cook with them.