I love latkes, but I hardly ever cook them. I hate all the fuss with the potato and onion grating; and I most especially hate the smell that gets into the fabric of my sofa and curtains, not to mention my clothes and hair!
That is until now! This recipe has altered my displeasure of cooking Latkes. First off there are no onions or potatoes to be found. The only thing that gets grated is carrots. There is no lingering odor in either my house or my hair. Best of all, they are absolutely delicious and quick and easy to make. If you are preparing them gluten-free, substitute almond or gluten-free flour.
Add these to your Chanukah menu, or serve them all year round… and know that I will be doing exactly that!
- 3 cups of tightly packed grated carrots
- 3 cups of tightly packed chopped fresh spinach
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 tablespoon of cumin seeds
- 2 teaspoons of chili powder
- 3 tablespoons oat bran
- 3 tablespoons all-purpose flour (if gluten-free substitute almond or gluten-free flour)
- 3 eggs beaten
- about 1/4 grapeseed or canola oil
- In a large bowl, mix all ingredients except for the oil.
- In a large skillet heat the oil over medium heat. Once hot, scoop the latke mixture with a 1/4 cup measuring cup into the frying pan. Flatten with a spatula. Do not overcrowd in the pan.
- Cook on one side until golden brown, about three minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet and place in the oven at 300° to keep warm.
- Serve hot topped with low-fat sour cream, Greek yogurt, or crème fraîche.
This sounds amazing Lesley. It will fit in nicely with Rob’s new food program, so thanks!!