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
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Ayesha Aayankhan
[email protected]I've made these latkes several times now, and they're always a hit with my family and friends.
Asonte Evans
[email protected]These latkes were a bit too oily for my taste. I think I'll try baking them next time.
Ethan Huyser
[email protected]I'm not a big fan of latkes, but these were really good! The cabbage and carrots added a nice sweetness and crunch.
efeakpor darlington
[email protected]These latkes are a great way to get your kids to eat their vegetables. They're so delicious, they won't even notice they're eating healthy.
Sushila Thapa
[email protected]I served these latkes with a dollop of sour cream and a sprinkle of chopped fresh dill. They were amazing!
Bodrul Islam
[email protected]I added some grated zucchini to my latkes, and they turned out really moist and flavorful.
Alice Muthoni
[email protected]These latkes were the perfect way to use up some leftover cabbage and carrots. They were delicious and easy to make.
amarul gazi
[email protected]I'm not sure what went wrong, but my latkes turned out really dry. I think I might have overcooked them.
MD babu Vai
[email protected]These latkes were a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Kelly O'Neill
[email protected]I'm not a fan of cabbage, but I loved these latkes! The cabbage was surprisingly mild and added a nice sweetness to the dish.
Gina Garofalo
[email protected]These latkes were so easy to make! I had them on the table in less than 30 minutes. They're a great weeknight meal.
Glorious Child
[email protected]I've made these latkes several times now, and they're always a hit with my family and friends. They're the perfect side dish for any holiday meal.
Kristina Joe
[email protected]These latkes were a bit bland for my taste. I think I'll add some more salt and pepper next time.
Shanethia Ivy
[email protected]I couldn't find purple kale at my local grocery store, so I used regular green kale instead. The latkes were still delicious, but I think the purple kale would have added a nice visual appeal.
Addis Kifle
[email protected]These latkes were a bit too oily for my taste. I think I'll try baking them next time.
Mostofa Anowar
[email protected]I love the pop of color that the purple kale adds to these latkes. They're also really tasty! I served them with applesauce and sour cream.
Wilwer Mcharjescy
[email protected]These latkes were easy to make and turned out great! I used a combination of olive oil and butter to fry them, and they were crispy and golden brown.
Iftikhar Bhutta
[email protected]I'm not a huge fan of kale, but these latkes were delicious! The kale was surprisingly mild and added a nice crunch. I'll definitely be making these again.
ahsan sami
[email protected]These latkes were a hit at my Hanukkah party! They were crispy on the outside and soft and flavorful on the inside. The cabbage, carrot, and purple kale added a nice variety of textures and flavors.