I’ve heard of latkes before described as a fried potato pancake that is very popular in the Jewish community, especially during passover. I’m not Jewish, but i am always willing to try something new. But this recipe is that tradition, with a spin on it.
The Autumn Latkes (pg. 53) is a fried pancake made of beets, sweet potato, and carrots. I am not the biggest beet person, but this recipe is actually really good. I kind of cheated by throwing my ingredients in the food processor so it will mix better and the vegetables would be shredded finer. Plus it was an easier clean up than getting out the grater.
As far as latkes, i wasn’t a big fan. It didn’t have enough seasoning to it, and i don’t really care for fried foods. The point of eating your vegetables is to feel healthy, right? Frying them kind of counters that. But i did try it with the Horseradish Dill Sour Cream and applesauce as the book recommended.
If i were to make this again, i would probably just keep everything raw, press it down, and let it chill to set so it wouldn’t take away from the sweetness or healthiness of my vegetables. My dad seemed to like it though so if you do plan to make this dish, definably go the applesauce route. It tasted much better as far as dipping goes.
Yuca-Loving Health Freax Unite!
-Andrew “VegMuffinMan” Morrison-