Thursday, December 2, 2010

Cauliflower latkes with beet slaw

Happy Hanukkah! Beets and yogurt substitute deliciously for applesauce and sour cream, but you may want to look up your favorite latke recipe before proceeding with mine.

3 beets
1 carrot
2-3 t lemon juice (or more)
several sprigs dill, chopped

1/2 head cauliflower, broken into florets
5 small potatoes
1 shallot
3 cloves garlic
1/2 t celery seeds
1/2 t mustard powder
n eggs and n T flour (what I did was apparently incorrect so I won't lead you astray)
salt and pepper

canola oil
plain greek yogurt

Start the beets boiling and the cauliflower steaming. Meanwhile, grate the potatoes into a large bowl and the carrot into a medium bowl. Add the lemon and dill to the carrot. Mince the shallot and garlic and add it to the potatoes, along with the celery seeds, mustard powder, salt, and pepper. Also add the correct amount of eggs, flour, and whatever else makes latkes stick together. When the cauliflower is very soft, mash it up a bit and add it to the latke mix.

When the beets are soft enough, peel (by rubbing under cold running water), grate, and add to the carrots along with the lemon and dill.

Heat some oil in a cast-iron skillet over medium heat and fry latkes for several minutes on each side until crispy and browned. If yours fall apart too, don't ask me, go find a Jewish grandmother! Drain on paper towels and keep warm while cooking the rest, eg in a 200F oven. To eat, pile some beet slaw on each latke, and dab some greek yogurt on top.

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