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Joy Pierson's Mini Potato Latkes with Eggplant-Hiziki 'Caviar'

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A lightened-up latke recipe from The Candle Cafe's Joy Pierson.

You can still enjoy Potato Latkes with our lightened-up recipe, which uses a small amount of oil and includes applesauce instead of eggs. Served with tofu sour cream and homemade applesauce, or with a touch of eggplant-hiziki caviar, these potato pancakes are always a hit at our parties.

The Mini Latkes

INGREDIENTS
4-6 large russet potatoes, peeled
2 medium onions, peeled and quartered
4 tablespoons applesauce (plus more to serve on side)
1/4 cup flour or matzoh meal
Pinch baking powder
Sea salt
Freshly ground black pepper
1/4 cup safflower oil, optional
2 tablespoons vegetable oil plus additional for brushing

PREPARATION
1. Put the potatoes and onions in a large bowl filled with cold water to prevent discoloring. Grate half of the potatoes in a food processor. Add half the onions, the remaining half of the potatoes and the remaining half of the onions and grate again. Drain the potato and onion mixture in a colander. When drained, put back in the food processor and pulse again a few times. The mixture should be a bit coarse. Drain again then put in a large bowl.

2. Stir in the applesauce, flour or matzoh meal, oil, baking powder and salt and pepper to taste.

3. Heat the oil, if using, in a large skillet, or heat a large non-stick skillet and drop heaping tablespoons of the potato mixture into it. When the edges begin to brown turn the pancakes over and cook until golden brown. Drain on paper towels and repeat with the remaining potato onion mixture.

4. Serve the pancakes hot with applesauce and sour cream on the side and garnish with hiziki caviar.

Eggplant-Hiziki Caviar

INGREDIENTS
1 tablespoons sesame oil
Sea salt
1 cup hiziki, soaked in hot water for 30 minutes and drained
2 large shallots, peeled and finely minced
1 clove garlic, peeled and minced
2 tablespoons agave nectar
2 tablespoons brown rice vinegar

INGREDIENTS
1. Preheat the oven to 425F

2. Soak the hiziki in hot water for 30 minutes. Drain and set aside.

3. Rub the eggplant halves with 1 tablespoon of the sesame oil and sprinkle with sea salt. Place them on a baking sheet and bake for 20 minutes, until soft inside. Remove from the oven and set aside to cool. Scoop out the flesh and place in a large bowl.

4. In a saute pan, heat the remaining tablespoon of sesame oil over medium heat. Add the shallots and garlic and cook for about 1 minute. Add the drained hiziki and cook an additional 5 minutes. Add enough water just to cover the mixture and stir in 1 tablespoon each agave nectar and brown rice vinegar. Simmer, uncovered, until the liquid evaporates. Remove from the heat and cool. Chop finely and add to the cooked eggplant. Stir in the remaining agave nectar and vinegar.

5. Chill the caviar for at least 2 hours or overnight before serving.


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