December 29, 2010

Guest Post from My Daughter - Carrot Latkes

I asked my daughter, Caroline, to write a guest post this week.  When she was an undergrad, she often attended Shabbat with her friends.  Although we are not Jewish (or anything else for that matter), Caroline loved the foods, camraderie, and traditions of Shabbat.  Although we have not found an acceptable gluten-free version of Challah, at least these latkes (very primal, by the way) bring back some of those good memories.  They are very good and thanks go to Elana's Pantry (see link below) for the recipe.  Here's Caroline's post:
As a law student, my life alternates between very busy and very boring during the course of the semester. Reading days before finals invariably fall into the “boring” category, so this semester I challenged myself to do some cooking each day when I was at home studying. During that time, my mom sent me this recipe for carrot latkes and they turned out pretty tasty, so I made them again for my family this week. As much as I love Christmas cookies (and really, I love Christmas cookies), these were a nice, crisp change of pace. They’re really easy to make and handle reheating pretty well, so I’d recommend making a big batch and saving some for snacks later in the week. (We ate all of ours right up, though). 
As a side note, I started with some great fresh carrots my mom picked up this week from Everyday Local. I love carrots in almost everything; pan roasted with salt and pepper, shaved onto sandwiches for some added crunch, pickled with ginger, and especially as soup (a holdover from a semester spent in England, where carrot soup is a winter staple). This bunch was particularly nice because it was so fresh, but if you have really fresh carrots I’d suggest blotting the grated carrots for the latke recipe gently with a paper towel before mixing them with the other ingredients. It helps keep the batter from getting too watery.

Traditional potato latkes are usually served with sour cream or yogurt and apple sauce, and these are delicious with those toppings as well. When I’m making this recipe, I always think of my college roommate’s grandfather, Bukkah, singing the song Mrs. Maccabeus:  Bukkah's Song
Carrot Latkes 
(Adapted from Elana’s Pantry )
3 cups shredded carrots (make sure to grate them finely, a rougher chop makes the batter less cohesive)
3 scallions, finely chopped (I like the stronger flavor of onions sometimes, so I substitute them here)
3 eggs, whisked
1/4 teaspoon celtic sea salt
1/2 teaspoon coconut flour (you can add slightly more if the batter seems a little watery)
coconut oil for frying
1. In a large bowl combine carrots, scallions and eggs
2. Stir salt and coconut flour into carrot mixture
3. In a large skillet heat oil
4. Scoop large tablespoonfuls of batter onto skillet. Pat them down if you’d like a crispier latke, leave them rounder if you’d like a softer inside.
5. Fry patties on each side over medium heat until browned and crispy
6. Transfer latkes to a paper towel lined plate
7. Repeat process until all of the batter is used up
8. Serve with applesauce and sour cream or yogurt

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