CABBAGE, CARROT AND PURPLE KALE LATKES
These latkes are nutrient-dense, packed with health promoting sulfur compounds as well as vitamins K, A, C, and manganese, tryptophan, calcium, copper, vitamin B6, iron, and potassium. In order for this mix to hold together it requires a little more egg and flour; I use a combination of cornmeal, all-purpose and buckwheat.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield About 30 latkes, serving 6
Number Of Ingredients 14
Steps:
- Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan.
- In a large bowl mix together the cabbage, kale, cilantro, chili, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes, then stir again.
- Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 20 latkes.
- Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three to four minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
- Serve hot topped with low-fat sour cream, Greek style yogurt or crème fraîche.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 332 milligrams, Sugar 4 grams, TransFat 0 grams
RED CABBAGE, CARROT AND BROCCOLI STEM LATKES WITH CARAWAY AND SESAME
I love finding things to do with broccoli stems. I find that allowing the cabbage mixture to sit for 10 to 15 minutes before forming the latkes allows the cabbage to soften a bit, and the latkes hold together better.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield About 30 latkes, serving 6
Number Of Ingredients 13
Steps:
- Heat the oven to 300 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.
- In a large bowl mix together the shredded cabbage, carrots, broccoli stems, baking powder, sesame seeds, caraway seeds, salt, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes.
- Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.
- Add the oil to the pan and heat for 3 minutes or until hot. When it is hot (hold your hand a few inches above - you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate 4 or 5. Cook on one side until golden brown, about 4 to 5 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
- Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 374 milligrams, Sugar 4 grams, TransFat 0 grams
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