With the commencement of Hanukkah this week and so many hearty veggies coming from the fields, it’s only natural that we’d be making latkes! These aren’t any old potato pancakes, though. In true Suzie’s Farm fashion we bring you some of our favorite alternative latke recipes, packed with flavorful winter veggies and even made with gluten-free ‘flours’: Tasty Turnip Latkes, Cabbage Latkes, Spiced Squash Pancakes, and Cumin-Scented Root Latkes (see recipe below).
Latkes, Made Lite!
- 6 cups coarsely shredded peeled beets and turnips
- 6 tablespoons all purpose flour or ground nuts (we used walnuts)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon ground coriander
- 3/4 teaspoon baking powder
- 1/4 teaspoon ground black pepper
- 3 large eggs, beaten to blend
- Sunflower Oil (for frying)
- Celery-Cilantro Relish or Herbed Yogurt
- Place beets and turnips in large bowl; press with clean towel to absorb any moisture.
- In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs.
- Pour enough oil into large skillet to cover bottom; heat over medium heat.
- Working in batches, drop mixture by 1/4 cupfuls into skillet; spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side.
- Transfer latkes to baking sheet. Let stand at room temperature.
- Can be made 6 hours ahead. Rewarm in 350°F oven until crisp, about 10 minutes.