SPICY CARROT AND SPINACH LATKES

Spicy Carrot and Spinach Latkes image

This dish would work as a low-carb alternative to traditional potato latkes. This blend yields 15 to 16 latkes. The addition of nigella seeds adds a nutty, addictive, flavor. As for toppings, you can use the classic sour cream or thick Greek style yogurt, or be a bit more adventurous and try a favorite chutney or raita, a mixture of yogurt and chopped cucumber with spices.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 40m

Yield Makes 15 to 16, serving 4

Number Of Ingredients 10

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Ingredients

1 pound carrots, peeled and grated (3 cups, tightly packed, grated carrots)
6 ounces baby spinach or stemmed washed spinach, chopped (3 cups tightly packed chopped spinach)
1 teaspoon baking powder
Salt to taste
1 tablespoon nigella seeds (more to taste)
2 to 3 teaspoons mild chili powder, to taste
3 tablespoons oat bran
3 tablespoon matzo meal or all-purpose flour
2 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

Steps:

Begin heating a large heavy skillet over medium-high heat. Heat the oven to 300 degrees and line a sheet pan with parchment. Place a rack over another sheet pan.
In a large bowl mix together the carrots, spinach, baking powder, salt, nigella seeds, chili powder, oat bran and matzo meal or flour. Taste and adjust salt. Add the eggs and stir together. If the mixture seems dry add a little more egg.
Pack about 3 tablespoons of the mixture into a 1/4 cup measuring cup. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make 15 or 16 latkes.
Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), use a spatula to transfer one portion of the latke mixture to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook three or four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three 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, or with other toppings of your choice such as chutney or raita.

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 120 milligrams, Sugar 1 gram, TransFat 0 grams