Author Notes
Here is a ‘grate’ side dish for the gluten-intolerant – or a way to get kids excited about vegetables. Packed with flavour and fibre, the mixture can be made in advance, and then simply portioned and fried for 6 minutes to glorious, crispy perfection. Don’t forget to drain off that excess oil once done, nobody wants a soggy, greasy latke..
The recipe can be found here -
http://www.mynutricounter.com/curry-spiked-vegetable-latkes/
—Nikki Brown
Ingredients
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100 grams
carrots
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100 grams
courgette/zucchini
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100 grams
potatoes
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50 grams
white onion, minced
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5 grams
parsley, chopped
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30 grams
brown rice flour
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1 piece
egg
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1 tablespoon
curry powder
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1/4 teaspoon
salt
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30 milliliters
olive oil
Directions
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Shred carrots, courgette/zucchini, and potatoes through a cheese grater.
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Mix shredded vegetables, onions, parsley, brown rice flour, egg, salt, and curry powder in a bowl.
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Heat olive oil in a non-stick skillet.
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Spoon the vegetable mixture into the hot oil, shaping each latke with an egg ring.
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Fry the latkes for 3 minutes per side over medium heat.
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Drain on paper towels.
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