These are a couple of recipes for latkes that I just found in our Jewish Newspaper this morning, they seem to be a bit different from all the other latkes that we came across the last couple of weeks so here goes. They do not give a source for these recipes. In large bowl, mix carrots, almonds, eggs, flour, vanilla and sugar. On medium flame, heat oil in two large skillets, adding as needed. By scant tablespoons, drop batter in skillet, flattening with spoon. Turn when golden, repeating until both sides brown, about 12 minutes. Dont undercook. Drain on paper towels, Dust with confectionerssugar. Yield 24. Posted to JEWISH-FOOD digest by Linda Shapiro
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|Serving Size: 1 Serving (690g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 454 (32%)|
|Amt Per Serving||% DV|
|Total Fat 50.4g||67 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 2115mg||651 %|
|Sodium 701.7mg||24 %|
|Potassium 755.6mg||20 %|
|Total Carbohydrate 173.8g||51 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 171.8g|
|Protein 70.6g||101 %|
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Calories per serving: 1429
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