Cabbage, Carrot and Purple Kale Latkes Recipe (2024)

Ingredients

Yield:About 30 latkes, serving 6

• 5cups finely shredded cabbage (about 1¼ pounds, or half of a small cabbage)
• 2cups finely chopped purple kale or curly kale
• 7 to 8ounces carrots, peeled and grated (about 1½ cups)
• ½cup chopped cilantro
• 1serrano chili, seeded and minced
• 1teaspoon baking powder
• Salt to taste
• 2teaspoons cumin seeds, lightly toasted and coarsely ground or crushed
• 3tablespoons oat bran
• 3tablespoons all-purpose flour
• 3tablespoons cornmeal
• 2tablespoons buckwheat flour
• 3eggs, beaten
• About ¼ cup canola, grape seed or rice bran oil

Preparation

1. Step

   1

   Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan.

2. Step

   2

   In a large bowl mix together the cabbage, kale, cilantro, chili, baking powder, salt, cumin, 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, then stir again.

3. Step

   3

   Begin heating a large heavy skillet over medium heat. Take a ¼ 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 20 latkes.

4. Step

   4

   Add the oil to the pan and 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 four or five. Cook on one side until golden brown, about three to four minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.

5. Step

   5

   Serve hot topped with low-fat sour cream, Greek style yogurt or crème fraîche.

Tip

• Advance preparation: You can prep the ingredients and combine everything except the eggs and salt several hour ahead. Refrigerate in a large bowl. Do not add salt until you are ready to cook, or the mixture will become too watery as salt draws the water out of the vegetables.