A favourite of our founder, Ann Ogden Gaffney, in her phrases: “I discovered to like latkes as a particular Hannukah deal with. After I first got here to reside in New York Metropolis, as a vegetarian clothier working within the garment heart, I usually used to eat lunch at one of many old-style Kosher dairy eating places that had been as soon as frequent within the space. Of my favourite issues to eat, latkes with bitter cream and applesauce dominated. How may I resist a combo that was on the similar time unusual to me but fully homey? I hope you’ll really feel the identical method concerning the healthy turmeric update we’ve made to this scrumptious vacation favourite.”
20 min prep
4 servings
12 elements
Components
- 1 cup shredded, peeled russet potatoes, water squeezed out
- 1 cup shredded, peeled carrots
- ¼ cup grated onion, water squeezed out
- 1 jalapeño, seeded, pith eliminated and minced
- ½ cup entire wheat pastry flour
- 1 teaspoon floor cumin
- 1 teaspoon salt
- ½ teaspoon floor turmeric
- 2 massive eggs, calmly crushed
- 2 tablespoons grapeseed oil
- 1 cup applesauce or attempt our recipe for Applesauce
- 1/2 cup Greek yogurt
Instructions
- If making selfmade, put together the applesauce as outlined here. In a medium bowl mix the potatoes, carrots, onion, jalapeño, flour, cumin, salt, turmeric, and eggs. Combine nicely.
- Warmth the oil in large skillet over medium warmth. As soon as the oil is sizzling, pour a heaping tablespoon of the batter into the skillet. Flatten with the again of the spoon for a 3-inch latke. Cook dinner as many latkes within the pan as you’ll be able to with out over crowding.
- Cook dinner till golden and crispy on the underside, about 3-5 minutes, then flip and cook dinner for one more 3-5 minutes. Switch to a plate lined with paper towels.
- Serve latkes heat with applesauce and Greek yogurt.
Chef Tip:
If not serving instantly, maintain the cooked latkes heat and crispy in a preheated 200-degree oven. They may also be reheated in an oven at a later date.
Vitamin Information (per serving):
Energy: 221; Fats: 10g; Saturated Fats: 2g; Polyunsaturated Fats: 6g; Monounsaturated Fats: 2g; Carbohydrates: 30g; Sugar: 8g; Fiber: 4g; Protein: 6g; Sodium: 442mg
Registered Dietician Authorised
All our recipes are created by cooks and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology vitamin, to make sure that every is backed with scientific proof and follows the rules set by the Oncology Nutrition for Clinical Practice, 2nd Ed., revealed by the Oncology Vitamin Dietetic Observe Group, an expert curiosity group of the Academy of Nutrition and Dietetics.
This recipe was initially revealed on Cook for Your Life. It’s utilized by permission.
