Best Cabbage Carrot And Purple Kale Latkes Recipes

RED CABBAGE, CARROT AND BROCCOLI STEM LATKES WITH CARAWAY AND SESAME

Steps:

• Heat the oven to 300 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.
• In a large bowl mix together the shredded cabbage, carrots, broccoli stems, baking powder, sesame seeds, caraway seeds, salt, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes.
• Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.
• Add the oil to the pan and heat for 3 minutes or until hot. When it is hot (hold your hand a few inches above - you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate 4 or 5. Cook on one side until golden brown, about 4 to 5 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 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.

CABBAGE PANCAKES

Steps:

• Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish.
• Whisk eggs, flour, water, soy sauce, 2 teaspoons sesame oil, 1 teaspoon salt, and pepper together in a large bowl until smooth. Fold in cabbage, carrot, and 4 sliced scallions until well combined.
• Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Place 4 scoops cabbage mixture (about 1/3 cup each) into the hot skillet and spread into thin circles. Cook, undisturbed, until golden brown, about 2 minutes. Flip and cook until cooked through and golden and crisp on the other side, about 2 more minutes. Drain on paper towels. Add 2 tablespoons sesame oil to the skillet and use remaining batter to make 4 more pancakes. Sprinkle all pancakes with remaining 1/2 teaspoon salt.
• Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined.
• Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined.
• Drizzle pancakes with Sriracha-mayo and garnish with reserved sliced scallions. Serve with dipping sauce.