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Hanukkah started last Friday and many of you are spending the week making potato latkes. While the typical recipe for potato latkes uses regular potatoes, why not try something a little different? And I’m not talking about using sweet potatoes: after all, those are very similar to the regular white potatoes.
Why not use carrots and broccoli stems instead? The two recipes below don’t take much time to put together, are full of nutrients and add bright color to your table.
2) In a bowl whisk together two eggs, then add panko crumbs and broccoli/onion mixture.
2. In a bowl, combine grated carrots, onions, eggs, panko bread crumbs, cayenne and season with salt and pepper. Mix well.
3. Heat oil in a non-stick pan. Make a little pancake and cook it for 4 minutes on each side: for best results, use a fish spatula when flipping the pancake. Fish spatulas are thin, flexible and are made from metal: they will prevent the pancakes from being broken apart.
4. Taste the carrot latke that you’ve made. Does it need more salt? More pepper? Can it use more heat? Adjust your carrot mixture accordingly.
5. Repeat step #3 with the remaining carrot mixture.
As with all of my recipes, this is one quite versatile. You can use any variety of spices in this recipe: curry powder, turmeric, cumin, or even chili. Or you can make this recipe on a sweeter side by adding a bit of sugar and raisins and leaving cayenne behind.
Great recipes! I especially like the use of broccoli stems, which sometimes go to waste.