By Martha Rose Shulman
- Total Time
- 30 minutes
- Rating
- 4(120)
- Notes
- Read community notes
These latkes are nutrient-dense, packed with health promoting sulfur compounds as well as vitamins K, A, C, and manganese, tryptophan, calcium, copper, vitamin B6, iron, and potassium. In order for this mix to hold together it requires a little more egg and flour; I use a combination of cornmeal, all-purpose and buckwheat.
Featured in: A New Twist on a Hanukkah Staple
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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
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
192 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 6 grams protein; 332 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan.
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.
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.
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.
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.
Ratings
4
out of 5
120
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Cooking Notes
Bonnie S
We used spinach instead of kale, replaced buckwheat with all purpose flour, and added nigella (black cumin/kalonji) seeds. These held together surprisingly well. So tasty! Definitely making them again.
Lavanya
I’m vegan so made this without eggs but instead with flax egg chickpea flour slurry. Delicious and low carb. Even the kids gobbled it up .
Lisa
I make these and store in refrigerator for up to a week. Ive been eating them for breakfast and snacks... love them.I add some grated potato. I also find that I need to use more eggs, 5 was about right.
Beth Gahbler
Made these plus Martha's Butternut Squash and Sage Lakes for Hanukkah the other night. We liked these just fine, but found the other ones to die for.
I did add nigella seeds to these, which was quite nice.
Beth Gahbler
p.s.: didn't have buckwheat flour but just made sure the amount of dry ingredients was approximately equivalent to that in the recipe.
De-lish!
We loved these especially as a way to feature purple kale from our CSA which arrived just in time for Hannukah! We didn’t have cumin seeds but ground cumin worked fine. We also added a grated onion and upped the eggs as suggested by another commenter to 5.
Susan
Used spinach instead of kale because that's what I had. I was surprised at how delicious and non-cabbagy tasting these were... will add these to the regular rotation. Didn't mess with all the different flours just used all purpose and some panko.
Lavanya
I’m vegan so made this without eggs but instead with flax egg chickpea flour slurry. Delicious and low carb. Even the kids gobbled it up .
Lauren
This is really easy to make gluten-free by subbing all purpose flour with King Arthur's measure-for-measure flour. Delicious!
Bonnie S
We used spinach instead of kale, replaced buckwheat with all purpose flour, and added nigella (black cumin/kalonji) seeds. These held together surprisingly well. So tasty! Definitely making them again.
Annalisa
I was looking for a recipe with purple kale, since I've never used it before. I'm all for healthy cooking, but this dish tasted a little too healthy, even for me.
Beth Gahbler
Made these plus Martha's Butternut Squash and Sage Lakes for Hanukkah the other night. We liked these just fine, but found the other ones to die for.
I did add nigella seeds to these, which was quite nice.
Beth Gahbler
p.s.: didn't have buckwheat flour but just made sure the amount of dry ingredients was approximately equivalent to that in the recipe.
marc
Can you make the mix the day before?
Lisa
I make these and store in refrigerator for up to a week. Ive been eating them for breakfast and snacks... love them.I add some grated potato. I also find that I need to use more eggs, 5 was about right.
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