SPICY CARROT AND SPINACH LATKES
This dish would work as a low-carb alternative to traditional potato latkes. This blend yields 15 to 16 latkes. The addition of nigella seeds adds a nutty, addictive, flavor. As for toppings, you can use the classic sour cream or thick Greek style yogurt, or be a bit more adventurous and try a favorite chutney or raita, a mixture of yogurt and chopped cucumber with spices.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 40m
Yield Makes 15 to 16, serving 4
Number Of Ingredients 10
Steps:
- Begin heating a large heavy skillet over medium-high heat. Heat the oven to 300 degrees and line a sheet pan with parchment. Place a rack over another sheet pan.
- In a large bowl mix together the carrots, spinach, baking powder, salt, nigella seeds, chili powder, oat bran and matzo meal or flour. Taste and adjust salt. Add the eggs and stir together. If the mixture seems dry add a little more egg.
- Pack about 3 tablespoons of the mixture into a 1/4 cup measuring cup. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make 15 or 16 latkes.
- Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), use a spatula to transfer one portion of the latke mixture to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook three or four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
- Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche, or with other toppings of your choice such as chutney or raita.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 120 milligrams, Sugar 1 gram, TransFat 0 grams
CARROT LATKES
Shredded carrots lend a subtle sweetness to these otherwise classic potato pancakes. While they're delicious on their own, we've upped the ante with tangy labne and spicy jalapeno relish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 24
Number Of Ingredients 9
Steps:
- In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. On the large holes of a box grater, grate potatoes, onion, and carrots. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.
- Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste.
- Add potato mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine.
- Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it's ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 to 4 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately, topped with labne and jalapeno relish.
CARROT AND ZUCCHINI LATKES RECIPE
Skip the potatoes and go for garden-inspired Carrot and Zucchini Latkes Recipes. Use your muscles to get all the water out of the veggies for this latkes recipe.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Grate carrots, zucchini and onions using large holes of box grater; place vegetables on center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetables in large bowl. Add eggs, flour and pepper; mix well.
- Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully add 1 Tbsp. of the vegetable mixture to skillet, cooking 2 to 3 latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Drain on paper towels. Repeat with remaining vegetable mixture.
- Serve topped with sour cream. Sprinkle with chives.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 210 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 5 g, Protein 4 g
CARROT LATKES
Another take on this favorite Hanukkah tradition. This recipe is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try these yet, but know I will enjoy them. The source is The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens. This particular recipe was contributed by Abe Koblin, Dayan Group, Baltimore Hadassah.
Provided by PanNan
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean, scrape, and grate carrots. Transfer to a large sieve, and press against them to drain any liquid. Allow to drain for approximately 10 minutes.
- Beat eggs in a large bowl. Add drained carrots, the finely chopped scallion, garlic, salt and pepper to taste. Mix, and add enough matza meal so that the mixture is pretty firm when shaped into a pancake.
- Heat oil in skillet over medium heat. Using about 2 tablespoons of the carrots mixture for each, drop the latkes into the hot oil and fry until golden brown on both sides. Remove from skillet and drain on paper towels.
- Serve, garnishing with sour cream and chopped scallions.
Nutrition Facts : Calories 437.5, Fat 35.8, SaturatedFat 7.7, Cholesterol 108, Sodium 140.8, Carbohydrate 24.4, Fiber 3.8, Sugar 6.8, Protein 6.3
CARROT LATKES (PANCAKES)
These are great as a side dish or make them a little smaller and top with a dollop of sour cream for an easy appetizer. They also freeze beautifully.
Provided by Suzana Dasilva
Categories Side Dish Vegetables Carrots
Time 25m
Yield 60
Number Of Ingredients 8
Steps:
- Pour about 1/2-inch depth of oil in a large saucepan or electric skillet and heat to 350 degrees F (175 degrees C).
- Mix carrots, green onion, flour, and baking powder together in a bowl until carrots are evenly coated. Beat eggs, salt, and pepper together in a separate bowl; pour over carrot mixture. Stir mixture until combined and moistened.
- Spoon small mounds of carrot mixture, working in batches, into the hot oil; cook until browned, 2 to 3 minutes per side. Transfer latkes using a slotted spoon to a paper towel-lined plate.
Nutrition Facts : Calories 15.9 calories, Carbohydrate 1.3 g, Cholesterol 9.3 mg, Fat 1 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 39.4 mg, Sugar 0.2 g
MOROCCAN CARROT AND SPINACH SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large saute pan heat 1 tablespoon olive oil. Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt. Cook carrots until they just start softening.
- In another saute pan heat 1 tablespoon of olive oil. Add the spinach until just wilted. Remove from the pan and rough chop.
- In a large bowl combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice, and remaining olive oil. Serve warm.
SPICED CARROT & SPINACH SOUP
Spiced Carrot and Spinach Soup, great for cold evenings, snuggled up in front of the fire, best served with homemade flat breads (see my recipe)!
Provided by bexloubray
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oil in large saucepan, on a medium heat.
- Add onion and saute gently until softened, but not browned.
- Add carrot and potato, saute gently for a further 5 minutes, stirring occasionally.
- Add garlic, ginger chilli and spices, saute for a further, stirring occasionally.
- Add spinach, cooked through for 5 minutes (wilt for 5 minutes if using fresh)
- Add stock, bring to the boil, cover and reduce to a simmer. Simmer for 20 minutes, stirring occasionally
- Add salt and pepper to taste
- Blend smooth with hand whisk or in food processor
- Adjust seasoning if needed
- Serve with warm homemade flatbread (see recipe)
SPINACH PANCAKES RECIPE
These spinach pancakes are a fun, healthy breakfast recipe full of nutritious ingredients like spinach, oatmeal and Greek yogurt that your kids will love! They are made in the blender and are gluten-free & refined sugar free!
Provided by Laura
Categories Breakfast
Time 20m
Number Of Ingredients 14
Steps:
- Preheat an electric griddle to 350 degrees F.
- Place the old-fashioned oats in your Vitamix (or other high-powered blender) and blend starting on low speed and increasing to high.
- Blend for 30-60 seconds or until oats have become a fine powder and look like flour.
- Remove oats from blender and place into a large mixing bowl.
- Add flaxseed, baking powder, baking soda, salt, coconut sugar and cinnamon to the oat flour and stir to combine. Set aside.
- Add milk, Greek yogurt, applesauce and spinach to the container of your Vitamix.
- Blend starting on low speed and increasing to high.
- Blend on high speed for 30-60 seconds until mixture is smooth and homogenous.
- Add vanilla extract and egg and pulse until just combined.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Grease your preheated griddle with butter, coconut oil or cooking spray.
- Carefully place ¼ cup portions of pancake batter onto the griddle about 1-2" apart.
- Cook on the first side until the edges become firm and the batter begins to bubble slightly (3-5 minutes).
- Flip and cook on the second side until golden brown (about 3-4 more minutes).
- Repeat until all the batter has been used!
- Serve warm with maple syrup!
Nutrition Facts : ServingSize 1 pancake, Calories 52 kcal, Carbohydrate 7.6 g, Protein 2 g, Fat 1.7 g, Cholesterol 13.5 mg, Sodium 15.3 mg, Fiber 1 g, Sugar 3.1 g
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