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Chanukah- Beet and Cumin Latkes [vegan]

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beetcarrot

beetcarrot

 

 

 

 

 

 

 

 

 

 

 

 

Find the original recipe here and many more great vegan and vegetarian ideas.

Chanukah- Beet and Cumin Latkes
Recipe Type: Side Dish
Cuisine: Jewish- Traditional
Author: vegetarian Epicurean
The trick to getting the perfect crispy texture is to remove all of the liquid; using a salad spinner to remove the liquid is an awesome, quick way to do this. I also use a food processor to do my grating; I’ve lost enough of my fingers that I prefer it, even if my dad swears the hand grated ones taste better. All three of these recipes were amazing. I served them with the traditional apple sauce and sour cream, as well as some red chile sauce and mango habañero salsa for a New Mexican flair.
Ingredients
  • 3 large beets, peeled
  • 6 tablespoons all purpose flour
  • 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
  • Ener-G Egg Re-placer equivalent of 3 large eggs, beaten
Instructions
  1. shred your vegetables. Put into a salad spinner and spin vigorously to remove liquid (it took 3-4 spins for all of the recipes; if you make the beet ones and are feeling crafty, you can reserve the beet juice for a dye or food coloring). Put them into a large bowl.
  2. Add in dry ingredients and toss to coat. Stir in beaten Ener-G Egg and combine evenly.
  3. Heat oil, olive or canola, in a large frying pan. You can put one piece of shredded vegetables in to test if it is hot enough – it will start to fry immediately when it is ready.
  4. Form small patties and put into the oil. When the edges start to turn golden, they are ready to flip.

 

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