A latke recipe? in October? Really?
Who says latkes are only for Hanukkah? Not me. Pan-fried patties made of vegetables are good any day, especially when the combination of the vegetables results in such a pretty color palette.
As I have mentioned, the kale in my garden has escaped the jaws of the groundhog. Looking pretty, isn’t it?
These latkes are really good. We dove into them so quickly, I actually have no photos of the final plated latkes.
You can eat them with sour cream or other toppings, we had ours with Green Bean Polou (Persian Rice Pilaf), they went very well together. The flavors perfectly when combined in the same bite. I really wish I had a picture for you, but…next time.
1 teaspoon baking powder
Salt to taste
2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed
3 tablespoons oat bran
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons buckwheat flour
3 eggs, beaten
About 1/4 cup canola oil
Heat a large heavy skillet (cast iron works well) over medium heat. Take a 1/4 cup measuring cup and fill about 3/4 full with the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 15 latkes.
Add the oil to the pan and when it is hot, transfer a few latkes (probably 4 or 5 will fit) to the pan. Press down with the spatula to flatten. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three to four minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another three minutes.
Transfer to the rack set over a baking sheet and place in the oven to keep warm.
Serve and enjoy!
Serves 5 – 6.