Best 2 Cabbage Carrot And Purple Kale Latkes Recipes

Indulge in a symphony of flavors with our tantalizing cabbage, carrot, and purple kale latkes. These crispy fritters, bursting with the vibrant colors of fresh vegetables, offer a delightful twist to the classic potato latke. Our collection of recipes cater to diverse dietary preferences, including gluten-free, vegan, and AIP-compliant options. Whether you're celebrating Hanukkah or simply seeking a nutritious and delicious meal, these latkes are sure to impress. With step-by-step instructions and helpful tips, we'll guide you through the process of creating these delectable treats that are not only visually stunning but also packed with flavor and nutrients.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CABBAGE, ONION, AND KALE STIR-FRY

Easy Cabbage, Onion, and Kale Stir-Fry image

Quick, easy, and great for weeknights, this kale stir-fry gains flavor from cabbage, sweet onions, and chicken broth.

Provided by bdmccarthy

Categories Side Dish Vegetables Onion

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
2 cloves garlic, smashed
¼ head cabbage, cut into strips
1 bunch kale, cut into strips
2 medium sweet onions (such as Vidalia®), cut into strips
¼ cup chicken bone broth
1 pinch salt
1 pinch red pepper flakes

Steps:

Heat olive oil in a deep frying pan or wok over medium-high heat. Add garlic and cook, stirring occasionally, until browned, about 1 minute. Remove to a plate; chop and set aside.
Place cabbage into the pan and stir-fry for 1 to 2 minutes; add kale and onions. Stir-fry until kale is bright green and tender, about 5 minutes. Add chicken broth, salt, and red pepper flakes. Cover and let steam, 2 to 3 minutes. Remove from heat, add chopped garlic, and serve.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 21.3 g, Cholesterol 0.4 mg, Fat 11.1 g, Fiber 5.1 g, Protein 5.4 g, SaturatedFat 1.6 g, Sodium 175.7 mg, Sugar 4.8 g

RED CABBAGE, CARROT AND BROCCOLI STEM LATKES WITH CARAWAY AND SESAME

Red Cabbage, Carrot and Broccoli Stem Latkes With Caraway and Sesame image

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

Ingredients

5 cups shredded red cabbage
1/2 pound carrots, shredded (about 1 1/2 cups)
1 1/2 cups shredded peeled broccoli stems
2 tablespoons sesame seeds
2 teaspoons caraway seeds
1 teaspoon baking powder
Salt to taste
3 tablespoons oat bran
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons buckwheat flour
3 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

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

Tips for Making Cabbage, Carrot, and Purple Kale Latkes

To ensure crispy latkes, use a combination of grated cabbage, carrots, and purple kale. The cabbage provides structure, the carrots add sweetness, and the kale adds a pop of color and nutrients.
Squeeze out as much excess moisture from the vegetables as possible before adding them to the batter. This will help prevent the latkes from becoming soggy.
Use a large skillet or griddle over medium heat. This will help the latkes cook evenly without burning.
Don't overcrowd the skillet. Cook the latkes in batches if necessary.
Flip the latkes carefully once they are golden brown on the bottom. Use a spatula to gently loosen them from the pan.
Serve the latkes hot with your favorite toppings, such as sour cream, applesauce, or latke sauce.

Conclusion

Cabbage, carrot, and purple kale latkes are a delicious and healthy way to enjoy this trio of vegetables. They are perfect for a light lunch or dinner, or as a side dish for your favorite main course. With their crispy exterior and flavorful interior, these latkes are sure to be a hit with everyone at the table. These are some of the tips and tricks to make the perfect cabbage, carrot, and purple kale latkes. With a bit of practice, you'll be able to make them like a pro!