I love latkes. When I first came to New York, they were one of the first kosher foods I ever tried. These vegetable latkes are a bit different than the classic, but you’ll find that what they gain in nutrients from kale, sweet potatoes, and cabbage they do not lose in delicious flavor. In fact they are a truly international, tasty hybrid of traditional potato latkes, and crunchy Japanese veggie tempura patties. The toppings revert to tradition though sweet applesauce or rich Greek yogurt. So good!
1. Whisk together the whole wheat pastry flour, sea salt, fresh pepper and baking powder. Stir in the cabbage, sweet potato, leeks, and kale until well coated. Stir in the eggs and mix well until all the flour has been absorbed. Let sit for 10 minutes.
2. Line a tray with paper towels. Heat 1 tablespoon of oil in a wide skillet over medium-high heat. Using a ¼ cup measure, scoop the vegetable batter into the pan, doing in batches so as not to crowd the pan. Cook for 3 minutes on each side or until well golden. Transfer to the prepared tray.
3. Eat immediately with plain Greek yogurt or our Applesauce.
- ¾ cup whole wheat pastry flour (See Ann’s Tips)
- 1 teaspoon sea salt, or to taste
- Freshly cracked pepper, to taste
- 1 teaspoon baking powder
- 2½ cups shredded cabbage
- ¾ cup grated peeled sweet potato
- ½ cup shredded leek
- 1 cup shredded kale leaves
- 1 teaspoon fresh thyme leaves
- 3 eggs, lightly whisked
- ¼ cup grape seed or canola oil
Ann's Tips and Tricks
If you do not have whole wheat pastry flour mix equal parts whole wheat flour and all purpose flour.
If making these ahead of time, reheat the latkes in the oven at 200 degrees until crisp again.