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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Shahreen Rasheed
[email protected]I found the flavor of these latkes to be a bit bland.
Banele Ndzimandze
[email protected]These latkes were a bit too oily for my taste.
Baed Dfagg
[email protected]I made these latkes for a brunch party and they were a big hit. Everyone raved about how tasty they were.
Pathum Rajapaksha
[email protected]I served these latkes with applesauce and sour cream and they were delicious.
Mostofa Kabir
[email protected]These latkes were a great way to get my kids to eat their vegetables. They loved the crispy texture and the sweet and savory flavor.
Md Tutul Islam Tutul
[email protected]I added a little bit of garlic powder to the batter and it really enhanced the flavor.
Nusrat Srite
[email protected]I used a food processor to shred the vegetables and it worked great. The latkes were very evenly mixed.
booty man
[email protected]These latkes were easy to make and turned out perfectly crispy.
Ahmed mujtaba Soonro
[email protected]I'm not a big fan of cabbage, but these latkes were surprisingly good. The other vegetables and spices really balanced out the flavor.
TLOU LUVR
[email protected]I made these latkes for a party and they were a hit! Everyone loved them.
Burhan Haidar
[email protected]These latkes were a delicious way to use up some leftover red cabbage, carrots, and broccoli stems. The caraway and sesame seeds added a nice flavor and crunch.