Vegetable Latkas and Burgers Recipes
Posted on 27th of November, 2011 by Lévana
Chanukkah is around the corner. Fear of Frying? Start by going over my tips for frying efficiently and safely.
Forget about those insipid and processed patties in the frozen section of your supermarket or health food store: processed is processed, organic or otherwise! Rather, make your own delicious vegetable latkas and burgers on Channukah and anytime with any ingredients you like. I am giving you here plenty of possibilities to play with. No problem making them gluten-free: any flour will work.
Latkas and vegetable burgers are quite versatile; for a Sephardi touch, season with paprika, cumin, oregano, cinnamon, parsley, cilantro etc… Short and sweet selection of seasonings.
Grain-based latkas: My favorite. Substitute 2 cups cooked rice, millet, quinoa, lentils, chickpeas, any cooked grain you might have on hand for the flour, and proceed as instructed.
They will freeze very well. Reheat them in one layer in a 300 degree oven for 12-15 minutes.
Oil for frying
1 cup flour, any flour
1 large onion, grated very fine (use a food processor)
Salt and pepper to taste
8 cups shredded vegetables: Keep the selection short and sweet: carrots, sweet potatoes, zucchini, celery root, turnips, parsnips, mushrooms; or minced frozen vegetables: cauliflower, broccoli, spinach, kale etc., in any combination you like (the shorter the selection the better; use the food processor).
Your favorite seasonings (no garlic powder ever): oregano, thyme, cinnamon, cumin etc.
Heat the oil in a heavy skillet, about 1∕3 inch high, until very hot. Mix all remaining ingredients thoroughly in a bowl. Form patties and throw them in the hot oil. Fry until golden, about 3 minutes on each side. Take out with a slotted spoon and transfer onto a plate lined with paper towels. You will get about 16 patties total. Serve hot, alone or with your favorite sauce. Makes 8 servings.