Monday, December 19, 2011
Bright orange for Hannukah! Sweet potato and carrot latkes.
I love my potato latkes, and so does Eric, but I always feel that there are so many options to play with besides the old stand-by, Mr. Potato. Each year, Eric sits in our breakfast nook, peeling 10 pounds of potatoes, then has to stop because he is sure that he has dislocated his shoulder from excessive grating. At this point I console him for a few moments before handing him a couple of pounds of carrots, zucchini and sweet potatoes. He's a really good kitchen assistant, too. When he cut his finger, he made sure to not bleed into the grated potatoes. I thought that was really considerate of him.
In case anyone thinks I am a horrible person for demanding that he do so much work, I should point out that it was his idea to buy the 10 lb. bag of potatoes. He actually put another 10 lb. bag in the cart when we were shopping "just in case." I'm convinced he still thinks he's back at his mother's house and we are trying to feed a party of 50.
This time I made vegan zucchini latkes (not so good--they fell apart), carrot brown rice latkes with ginger and cilantro, and sweet potato black bean latkes. These were by far my favorite. But if you'd like to try the carrot ones, I've included that recipe below. Or, try the traditional potato ones from an earlier festival of lights post.
GF DF Sweet Potato Black Bean Latkes
3 large sweet potatoes, peeled and grated
2 14 oz. cans organic black beans
1/2 cup onion, finely chopped
1 red pepper, finely chopped and drained
1 cup oat flour
2 tsp baking soda
1 tsp cumin
1 tbsp cilantro
1/4 tsp salt
1-2 tbsp vegetable broth
Combine ingredients in a bowl. The latke mixture should be moist enough to form into a patty easily. If it is too wet, squeeze the excess liquid out between your hands. Scoop the latke mixture in your hands, pressing to shape into a nice-looking patty. Be sure not to make them too big or they will fall apart more easily.
Cover the bottom of the pan with oil. Drop a small piece of the mixture into the pan. When it starts to sizzle, it's hot enough to fry a latke. When the pan is full of sizzling latkes, reduce the heat to medium and cook until the undersides are browned (about five minutes). Turn the latkes over and cook another five minutes or so until each side is a nice, golden brown.
Serve with a choice of applesauce, sour cream, or even cranberry apple relish. It also tastes wonderful topped with pulled beef brisket.
And then have some carrot latkes, which look almost exactly like the sweet potato ones. They're just a brighter orange. They also taste amazing with cranberry apple relish.
GF DF Carrot Brown Rice Latkes
3 lbs. carrots, peeled and grated
1 cup brown rice, cooked
1/2 onion, finely chopped
1 orange pepper, finely chopped and drained
2 tsp baking soda
1 tsp ginger
1 tsp garlic
1 tsp cilantro
1/4 tsp salt
Combine the brown rice and a handful of grated carrots in a food processor and blend until a paste forms. Add to bowl and mix the rest of the ingredients by folding them together with your hands.
Follow the same directions for the rest of the process as above.