Difficulty: Easy
Time: 35 mins,
Servings: 8 large latkes
Apples, pears & yams pair well together in these sweet
& savory potato pancakes. If
you like them, make a double batch.
I like them even better when reheated in the toaster oven during the
week with their yummy twice-cooked crispy edges.
|
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
|
1/2
|
Pound
|
Yam
|
|
|
2
|
Medium
|
Granny Smith apples
|
Divided
use
|
|
3
|
Medium
|
Mexican spring onions
|
Divided
use
|
|
2
|
Medium
|
Navel oranges
|
Divided
use
|
|
1
|
Large
|
Red pear
|
|
|
3
|
Large
|
Collard leaves
|
|
|
1
|
Tablespoon
|
Evoo
|
|
|
1/2
|
Teaspoon each
|
Sea salt & black pepper
|
|
|
1
|
Tablespoon
|
Fresh ginger
|
Minced
or zested, opt
|
Grate 1 apple, pear, yams & put into a mixing bowl.
Chiffonade the collard leaves &
load into a skillet w/ 1 Tbs Evoo, 1/2 Tsp each salt & pepper, minced
ginger & the juice & zest of one navel. Saute over med high heat until tender & juice is
evaporated, about 3 to 4 mins.
Slice 2 Mexican spring onions & add collards & onions to the
mixing bowl w/ the yams.
|
1/2-2/3
|
Cup
|
Flour, Matzo Meal
|
Or
GF flour
|
|
1
|
Tablespoon
|
Flax seeds or Flax meal
|
Opt
|
|
2
|
Large
|
Organic eggs
|
|
|
1/2
|
Teaspoon
|
Sea salt
|
|
|
1
|
Cup
|
Cooked brown rice
|
Or
mixed grains
|
To the grated yam mix add the flour, flax seeds, eggs,
another 1/2 Tsp salt & the cooked brown rice or grains. If you don’t use the flax seeds, add
more flour. I kept my latkes
gluten free by using quinoa flour.
Let rest for about 20 mins while you prep the peach garnish.
|
1
|
Medium
|
Peach
|
Sliced
|
|
1
|
Medium
|
Nectarine
|
Sliced
|
|
1/4
|
Cup
|
blueberries
|
|
|
1
|
Tablespoon
|
Pomegrante molasses
|
Or
Honey, Opt
|
|
1/4
|
Teaspoon each
|
Sea salt & black pepper
|
|
|
1/4
|
Teaspoon
|
Chili flakes
|
Opt
|
Combine sliced peach, nectarine, 1 apple, 1 spring onion,
1/4 cup blueberries, 1 orange juice & zest & molasses, salt, pepper,
chili. Stir
|
2
|
Tablespoons each
|
Evoo & Coconut oil
|
Divided
use
|
In a 12” skillet heat 1 Tbs each coconut oil & evoo over
medium flame for 5 mins. FRY
HACK:> It’s best to get the pan hot slowly. Measure four 1/2 cup latkes into the hot oil. Flatten to about 3/4” thick. Set a timer for 5 mins. Set the oven to 200.
Flip latkes & cook on the second
side for 5 mins more. Keep warm in
the oven while you heat 1 more Tbs each of the oils and cook the second batch
of 4 latkes.
|
1
|
Medium
|
Tomato
|
Thinly
sliced
|
|
1/2
|
Cup
|
Greek yogurt
|
|
Serve w/ thinly sliced tomato & Greek yogurt or sour
cream. I sprinkle a whisper of
flavored sea salt & black pepper on the tomato & yogurt. Adding chili to the fruit creates the
zing of a sophisticated pico de gallo.
Brunch party at your house.
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Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
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