Thursday, April 15, 2010

Beet & Yam Latkes

Makes about 20

2 cups peeled, shredded beets
1 cup peeled, shredded carrots
1 cup peeled, shredded yams
1 shallot, chopped finely
1/2 cup flour
1/4 cup cornstarch
1/2 tsp salt
Fresh ground black pepper
1 tsp fennel seeds, chopped
1/4 cup water
Oil for frying

Combine the shredded veggies in a mixing bowl. Add the shallots, flour, cornstarch, salt, pepper and fennel seeds. Use a spoon to mix everything well, the flour should evenly coat all the veggies. Add the water and stir again, until all the flour is dissolved.
Preheat a heavy bottomed skillet over medium high heat. Pour a 1/4 inch layer of oil into the pan. Let the oil heat for about 2 minutes.
Form the beet mixture into patties. Fry for about 4 minutes, turn over and flatten them a bit with a spatula. Fry for another 3 minutes. Transfer to paper towels to drain. Serve immediately.

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