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1
Begin heating a large heavy skillet over medium-high heat.
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2
Heat the oven to 300 degrees and line a sheet pan with parchment.
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3
Place a rack over another sheet pan.
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4
In a large bowl mix together the carrots, spinach, baking powder, salt, nigella seeds, chili powder, oat bran and matzo meal or flour.
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5
Taste and adjust salt.
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6
Add the eggs and stir together.
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7
If the mixture seems dry add a little more egg.
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8
Pack about 3 tablespoons of the mixture into a 1/4 cup measuring cup.
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9
Reverse onto the parchment-lined baking sheet.
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10
Repeat with the remaining latke mix.
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11
You should have enough to make 15 or 16 latkes.
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12
Add the oil to the pan and when it is hot (hold your hand a few inches above you should feel the heat), use a spatula to transfer one portion of the latke mixture to the pan.
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13
Press down with the spatula to flatten.
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14
Repeat with more mounds.
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15
In my 10-inch pan I can cook three or four at a time without crowding; my 12-inch pan will accommodate four or five.
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16
Cook on one side until golden brown, about three minutes.
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17
Slide the spatula underneath and flip the latkes over.
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18
Cook on the other side until golden brown, another two to three minutes.
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19
Transfer to the rack set over a baking sheet and place in the oven to keep warm.
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20
Serve hot topped with low-fat sour cream, Greek yogurt or creme fraiche, or with other toppings of your choice such as chutney or raita.
