This recipe was ready to go…..ummmmm….a month ago.
I’m currently in the desert, near Joshua Tree park in California, in a remote cabin with no cell reception but decent wi-fi. It’s before sunrise (4 days in, we’re still a little jet lagged and passed out at 9:30pm last night), and I finally found a few spare moments to dig this up and share it with you. It’s been a good month, but I do look forward to getting back into the groove once we get back home.
I just realized that it’s Halloween, but there are no spooky ghosts, severed finger-shaped things, or eye ball candy here, just a simple ol’ latke recipe, studded with carrots, and lightly spiced with cumin, that I made for Rosh Hashana last month.Timeliness aside, this is a wonderful recipe that has just enough potatoes for those crispy edges, but is a little sweeter and more earthy from the carrots and cumin. I’m breaking some latke rules here…forgive me latke purists, but what I really liked is that I could fry these in coconut oil (vs. veg oil that I don’t like or schmaltz that is hard to get a hold of), and the coconut flavour actually complemented the carrot and cumin flavours.
- 1 medium onion (~1/2 lb)
- 1lb potatoes
- 1lb carrots
- 2 tsp. salt
- 1/2 tsp. whole cumin seeds
- 2 eggs, lightly beaten
- 1/3 cup flour + more, as needed.
- coconut oil, for frying
- apple or plum chutney, for serving
- Coarsely chop the onions and place the pieces into a food processor and process until it's finely minced (almost pureed). Alternatively, chop them finely.
- Empty the onions into a small bowl and replace the processor blade with a grater blade, if you have one.
- Grate the potatoes (manually, if you don't have a food processor).
- Empty them into a strainer lined with a tea towel, cheese cloth, or nut milk bag, over a large bowl and let the excess liquid drain for 10 - 15 minutes. Squeeze out the remaining liquid.
- While waiting for the potatoes to drain, grate the carrots.
- Combine the onions, grated carrots, and drained potatoes in a large bowl. Add salt, cumin, and eggs. Stir gently to combine.
- Add 1/3 cup of flour and stir until the flour is incorporated. The mixture should look wet, but not have too much excess liquid at this stage. If it does, keep adding flour, a little bit at a time, until it the excess liquid is absorbed and the grated vegetables are coated with a thin batter.
- Heat a generous amount of coconut oil in a cast iron skillet over low heat. Use two skillets to speed up the frying. A lot of oil is key to having crispy edges.
- Be careful not to let the oil smoke, but once it's starting to get hot, start frying the latkes. Make sure to flatten them out once they hit the pan, and don't over crowd them.
- Fry them for about 3 or so minutes on each side, until golden brown, and replace the oil between batches to maintain the initial level.
- Serve hot, with apple or plum chutney.