vegetable latkes

My friends are going to look at this and roll their eyes. Oh, Erin and her self-inflicted, heath freakish oddities. I thought these were good. They're really healthy and feel like a heartier way to eat vegetables. The recipe I found originally used peas, which I omitted, but substituted for soy beans in this recipe to add some protein. I think you could eat these for a main dish. My husband, on the other hand, would disagree. To his credit, these are a little on the strange side for his preferences.


It's pretty flexible too. I think you could use just about any vegetable that meets your fancy. You probably have some articles in your vegetable drawer right now that would be happy to offer their services.
My super cool mesh colanders enjoyed participating. That bottom one suspends itself over the sink. I know you're j.

Mmm carrots. I hadn't peeled a carrot in a looooong while. It was a job given to me once upon a time. Probably since my mom succumbed to the convenience of those bagged baby carrots. This picture reminds me of making carrot cake cupcakes.... go ahead. Check them out, I'll wait for you.
I stored half the grated vegetables and spice mixture for later in the week, then mixed them together with 2 eggs when I made them again.

Indian-Spiced Vegetable Latkes
adapted from smitten kitchen
Makes about 24 pancakes.
INGREDIENTS
1/2 cup frozen soy beans, shelled*
1 medium onion, peeled
1 medium sized russet or Idaho potato, peeled
1 yam or sweet potato, peeled (I used half an eggplant)
1 large carrot, peeled
1 zucchini
4 large eggs
4 tablespoons all-purpose flour
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
A pinch of cayenne
1/2 teaspoon ginger
3 tablespoons minced fresh cilantro

Preheat oven to 200°F. Place two nonstick baking sheets in oven.

In small saucepan, bring salted water to boil. Add soy beans and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely. (Or, you could do this step in the microwave, and save yourself a good bit of effort.) Mash or add to food processor in step below.

Using box grater or food processor fitted with grating disc, coarsely grate onion, potatoes, carrot and zucchini and place in colander set in sink, setting aside to drain.

In large mixing bowl, lightly beat eggs. Whisk in flour and spices. Mix in cilantro.

Press vegetables to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.

In heavy-bottomed, 12-inch non-stick skillet over moderately high heat, heat 1-2 tablespoons oil (I used an extra-virgin olive oil spray to lightly coat the pan); until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.

Fry until bottoms are golden-brown (the color really counts on this; the darker you let it go, the more the pancake holds together - this goes for both sides.), 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.

Using paper towels, carefully wipe out pan. And 1 tablespoon oil to the pan and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 to 2 tablespoons oil before each batch.

*Found in the frozen food section likely called edamame

Now, eat your veggies!