These stonkingly delicious sprout latkes are a worthy addition to any table during the festive season...
Novel but stonkingly fabulous sprout recipe 'Amazing.' Taster |
Yes, you read that right: SPROUT latkes. Super crisp but with centres not unlike mashed potatoes flecked with something green but unidentifiably good (and good for you), they are topped with a slightly sweet balsamic cream.
Gorg-eous!
They will be scoffed up very happily, even by sprout-haters. And you might be able to get away without mentioning sprouts at all.
Sprout latkes require only a few ingredients so won't bust the budget. They also can be easily made non-gluten by replacing common wheat with chickpea flour or even rice flour.
The Sprout Latkes will make an unusual side at Christmas dinner but in other circumstances could be a vegetarian centrepiece.
The recipe comes from young American blogger Molly Yeh* whose food is an amalgam of her Chinese and Jewish heritage.
Vegans can replace egg whites with flax eggs and use dairy free sour cream/yoghurt but 67 has not tested this variation.
Cost: £0.75'ish
Serves: 7-8 but recipe multiplies easily
Ingredients:
juice from 1/4 lemon2 large egg whites127gm/4.5oz finely shredded sprouts1 med onion, in small dicemin 1-max 2 big pinches salt, generous crack of pepper1/4 cup common wheat, chickpea or rice flour, or a combination
Vegetable oil for frying
Sour Cream Balsamic Sauce
1/2 cup sour cream or 0-fat Greek yoghurt1 tablespoon Dijon mustard1 tablespoon maple syrup or honey2 teaspoons Balsamic Vinegar
- If you haven't bought pre-shredded sprouts and don't have a decent vegetable shredder, use the large holes of a stand up grater - the finer the strands, the more crunchy the result and the better they hold together
- Heat a large heavy bottomed frying pan over med heat; add a thin layer of oil; add onions and cook a few minutes - just until the rawness is gone
- Place egg whites in good-sized bowl; whisk slightly; add lemon juice
- Add sprouts, onions and seasoning; squidge together until all sprouts are coated; combine with flour
- Add more oil if necessary to lightly coat the frying pan; dollop generous tablespoons of the sprouts into the frying pan without crowding; squash them down a bit; cook until brown both sides, about 4 mins. Remove to a plate lined with paper towels to soak up extra grease
- Mix dip ingredients
- Serve at room temperature with sauce on the side
Comments:
'Amazing! So good, my tasters didn't get a look in.' Blogger
Tips:
- If you don't like very crispy food, blanch the grated sprouts in boiling water for 5 minutes to soften the veg
- Replace sour cream with 0-fat Greek yoghurt or a combination
- You can fry the latkes in 1/4inch of oil, but you don't really need that amount, especially if you're watching fat levels
*Molly Yeh is known for her fondness for sprinkles in baked goods, childhood food like Tater Tots and home-made 'junk food'. She, her husband and live on a remote farm -- which may explain why Molly often tests the boundaries with unusual combinations of ingredients. Not every recipe will appeal outside of America but 67 thought this one was a winner. She appears on Food Network (channel 42 on Freeview, 7am weekdays)
TIP:
Replace sprouts with any other vegetable but potatoes need to be firmly squeezed for best results
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission
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