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Saturday, September 18, 2010

Zucchini Carrot Latkes

Happy Weekend!!!

I was craving some fried food yesterday so I whipped up a batch of Zucchini Carrot Latkes.  For those of you who have never been exposed to Yiddish cuisine, a latke is in essence, a potato pancake.  I have been fortunate to attend many a Hannukah celebration and each time GORGE myself of these crispy, lacy little delights.  Be wary fellow vegans as latkes often contain eggs and milk...just ask the Baba who brought them!  I make latkes out of all kinds of veggies and I encourage you to do the same.  These ones are potato free, particularily rich and gooey on the inside while retaining a nice oily crisp on the outside...delish!

Served with a pile of homemade macrobiotic pickles mmmmm mmmmm

Zucchini Carrot Latkes
Serves one very hungry mongrel

One medium sized zucchini, grated
One medium sized carrot, grated
One clove garlic, minced
2 tbsp shoyu
1 tsp seasame seeds (I used black ones!)
1/4 tsp chili flakes (or more if ya like em spicy)
1/4 cup whole wheat flour
Safflower oil for frying

Put grated zucchini and carrot in a paper towel lined strainer over a bowl.  Sprinkle with a pinch of salt and let sit for ten minutes.  Squeeze to drain juices.  Drink the juices from the bowl, or you can discard them but you're wastinga crazy amount of nutrients, people!  Combine the grated veg with the garlic, shoyu, sesame seeds, chili flakes and flour.  You should have a nice thick batter.  Meanwhile, heat a thin layer of oil over medium heat.  Drop spoonfuls of the batter into the oil and spread them into thin pancakes (don't over crowd your pan!).  Cook until browned, about 2 minutes and then flip and brown other side.  Keep the finished latkes warm in a 300 degree oven on a cookie sheet in a single layer while frying up the rest of the batter. 


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