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November 13, 2013
A crisp and spicy take on traditional potato pancakes with rutabaga.
Harvest Latkes [Vegan]
Serves
6Cook Time
60Ingredients
- 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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AUTHOR & RECIPE DETAILS
Rinku 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 India. Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku 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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