Al Goldberg, a Slow Food East End member, created a latke that friends with allergies could enjoy. He used oat flour in place of wheat with the surprising and tasty addition of celery root, fennel, carrots and Brussels sprouts.
RECIPE: Healthy Latkes
1 medium celery root, peeled and cut into large chunks
3 medium carrots, peeled and shredded
1/2 fennel bulb, finely shredded
2 cups of Brussels Sprouts, washed and bottoms cut off
1 medium Spanish onion, roughly chopped
2 cloves of garlic, peeled and smashed
3-4 sprigs fresh thyme leaves, finely minced
5 Eggs lightly beaten
1 cup oat flour
Kosher salt and freshly ground black pepper to taste
Canola oil for frying
2 cups sour cream
¼ cup Boarshead Horseradish Cream
½ cup fresh chives chopped
½ teaspoon Kosher salt
Preheat oven to 200 degrees. In a food processor puree the onions and garlic. Add one tablespoon of olive oil to a medium saucepan over medium high heat. Add pureed onions and garlic, salt, black pepper and thyme. Saute stirring frequently until onions are well browned. Remove from heat and reserve.
Using the shredding attachment for a food processor or box grater, grate the celery root, carrots, fennel and Brussels sprouts. Transfer to a large mixing bowl and reserve. Add the onions, eggs, oat flour, salt and pepper and mix to combine.
In a large cast iron skillet over medium heat add enough canola oil to 1/8-inch depth. Using a tablespoon or a medium ice cream scoop add enough mixture for a cake 2-3 inches in diameter and ½ inch deep. Gently press down to flatten cake. Fry 4-6 cakes in each batch and do not crowd pan. Cook 3-4 minutes until nicely browned, flip and cook other side. Transfer cakes to a paper lined sheet pan, lightly sprinkle with sea salt and place in oven to keep warm while cooking the remaining batches.
Place all ingredients in a food processor and pulse to combine. Transfer to a bowl, cover with plastic wrap and refrigerate for one hour before serving. Serves 30
Recipe by Al Goldberg
See all the other latke recipes here at 8 Days of Latkes.