• 3/4 cup flour
• 2 tablespoons yellow cornmeal
• 1/2 teaspoon dry mustard powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 2 carrots, grated (about 1 cup)
• 4 small green onions (white and pale green parts) thinkly sliced
• 1 cup grated sharp Cheddar cheese (about 3 ounces)
• 1 egg, lightly beaten
• 1/2 cup low-fat milk

Preheat over to 200 degrees and set baking sheet lined with paper towels inside.

Combined flour, cornmeal, mustard, salt and baking powder in bowl. Add carrots, green onions, cheese, egg, and milk, and mix well.

Heat large non-stick skillet over medium heat. Scoop tablespoons of batter into pan, then spread flat with back of spoon to about 3-inch diameter. Cook cakes 2 1/2 to 3 minutes per side or until golden brown.

Transfer to prepared pan in oven to keep warm. Repeat with remaining batter. Serve hot or at room temperature.

vegetables, dairy, and latkes

There is a carrot type for everyone. Horse carrots are big, irregularly shaped carrots, sometimes with splits in them. Horse carrots tend to be older and more fibrous, making them good for long cooking, as in soups or stews.

True baby carrots are miniature carrots, bred to resemble whole adult carrots. They are sweet and tender, requiring hardly any cooking at all. Those perfectly formed baby carrots sold in stores are larger carrots that have been cut, by machine or hand. This type of baby carrot was the producers answer to making horse carrots more popular with consumers. Baby carrots have not been processed, except to be cut. Small, round carrots are found in the springtime and are good for glazing, as their shape makes it easier for sauce to adhere.

There are white carrots and maroon carrots. Maroon carrots have more beta carotene, the building block of vitamin A. White carrots, on the other hand, have a little less beta carotene than conventional carrots. Make a rainbow salad of traditional golden carrots, white and maroon carrots. Serve this salad uncooked, as the maroon carrots lose their rosy glow when cooked.