A crisp and spicy take on traditional potato pancakes with rutabaga.
Harvest Latkes [Vegan]
Serves
6
Cooking Time
60
Ingredients
- 1 medium-sized rutabaga
- 1 large russet potato
- 1 teaspoon salt
- 2 tablespoons minced cilantro
- 4 pods of garlic, grated
- 1 onion, grated
- 1 teaspoon caraway seeds (sold as shah jeera in Indian stores)
- 3 tablespoons flour
- 1 tablespoon cornstarch
- Lots of freshly ground black pepper
- Oil for frying the latkes
Preparation
- Peel and shred the rutabaga, using a hand grater, this should yield about 2 cups.
- Peel and shred the potato, should yield about 1 cup.
- Place the vegetables with the salt on a colander and set aside for at least 30 minutes.
- Squeeze out the excess water.
- Place the vegetables in a mixing bowl.
- Add in the cilantro, garlic, onion, caraway seeds, flour, cornstarch and the black pepper and toss to coat.
- Heat the oil in a large flat skillet.
- Shape the vegetables into small 2 inch flat pancakes and gently ease into the oil. Cook them for about 3 minutes on each side, until they are nice and golden.
- Drain on paper towels and serve hot.
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Russet Potato -
Rutabaga
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About The Author
Rinku Bhattacharya
See My RecipesRinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India. Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!
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