Friday, March 16, 2012

Vegetable Pancakes- gluten-free

The latke is amazing. Who could resist potatoes fried in tons of oil. Pretty much anything fried is delicious. That being said, this blog is called "Wheat Free and Healthy". So let's try to make the latke healthy, shall we? 

For this endeavor, I again turned to Chef Fox, world renounded for his ingenious ideas in the slow foods movement. He immediately pulled a grater from his back pocket and went to work. 

He had me use way too many paper towels and press the potatoes after grating them. He claims this is the key to a good veggie pancake. Press, press, press until most of the moisture is gone. 

Grate the celeriac and carrot, and slice the leak. Now mix everything together. 

Get your pan nice and hot. I used coconut oil to lightly fry them over medium heat. They cook fast so don't let them burn! 
Oh how beautiful a veggie pancake can be. Chef Fox likes his with unsweetened apple sauce. These can freeze well to for an easy snack or little-effort meal. Yumm!

Vegetable Pancakes
  • 4 medium sized red potatoes
  • 2 leaks
  • 3 medium carrots
  • 2 medium celeriac (aka. celery root)
  • 4 tablespoons coconut oil (or more as needed) 
  • 1 egg
  • thyme
  • salt and pepper to taste
Basically, just grate it all up, squeeze out veggie mix, mix in an egg and spices, then fry away! Make sure coconut oil heats up first, but don't let it smoke. Then take tablespoonfuls of mixture and pat into patties in your hand. They'll be very loose. Transfer to pan trying to keep their shape. Fry for less than 1 minute or until slightly golden-brown on each side. Transfer to a plate and serve right away to hungry and adoring fans (aka...your family). Pat yourself on the back too. 

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