Carrot-Almond Latkes - pareve

4 large carrots, grated
1/2 cup blanched almonds, finely grated
2 eggs
1/2 cup flour
1/2 teaspoon vanilla
3 tablespoons sugar
vegetable oil for frying
powdered sugar for serving

In a large bowl, mix all but the last two ingredients.

Heat vegetable oil in a skillet over medium flame. Scoop out a tablespoon of the mixture and drop into the oil. Flatten the batter. Cook until golden and flip to the other side. Continue cooking until both sides are brown, approximately 12 minutes.

Drain on paper towels.

Sprinkle with powdered sugar for serving.

Note: If possible, cook the latkes simultaneously in two skillets.

Source: The Palm Beach Jewish Times