Saturday, November 30, 2013

Sweet Potato and Zucchini Latkes with Cardamom-Kissed Applesauce {Thanksgivukkah}


2 C grated zucchini
1 C grated sweet potato
4 T olive oil
freshly ground sea salt
2 large eggs
1/3 C white whole wheat flour
1 t baking powder

In a medium bowl, whisk eggs. Whisk in the flour and baking powder and stir together until well combined. Gently fold in the grated vegetables.

In the medium skillet, heat olive oil over medium heat. When oil is heated, drop in the batter by rounded tablespoonfuls. Flatten gently with a fork. Cook about two minutes, or until golden brown around the edges. Flip and cook for another two minutes or until golden.

Place on a plate and keep warm in the oven until ready to serve.

I served these with plain yogurt from Saint Benoit from Sonoma County and some cardamom-kissed applesauce.

Cardamom-Kissed Applesauce
5 organic apples, peeled and cubed
1/2 C organic granulated sugar
1 C water
4 caviar limes (click to read about caviar limes from Good Land Organics)
4 cardamom pods
2 cinnamon sticks

Place all of the ingredients, except the caviar limes, in a large, flat-bottom pan. Bring to a boil, reduce heat to a simmer, and cook until the apples have softened completely. Remove the cardamom pods and cinnamon sticks. Squeeze in the pulp and juice from the caviar limes.

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