Tuesday, November 26, 2013

Vegetable Latke with Persimmon Butter


Happy Hanukkah!! It is amazing because Hanukkah and Thanksgiving happen at the same time, which is awesome! We have created for you a spin on a traditional Latke, which actually will go fantastically with turkey! We have for you a latke made with potato, parsnip, carrot, and yellow zucchini, not to forget our very own persimmon butter on the side.

How do you celebrate Hanukkah if you do? Or better Hanukkah and Thanksgiving together?

*You will need a cheese grater with large holes.

Ingredients: makes 10

Latke:
1 russet potato
2 large carrots
2 medium sized parsnips
2 small yellow zucchini
1 large egg
3 pinches of salt
¼ cup canola oil

Persimmon Butter:
4 ripe persimmons
3 Tablespoons brown sugar
Pinch of cinnamon



If you want to make sure they stay warm then preheat the oven to 200 degrees so you can put the latkes in when you make them, if you don’t mind them being room temperature, then skip this.

Start by making the persimmon butter. Chop up the persimmons and blend in blender until they are pretty smooth. In a small sauce pan, heat the puree, when it starts to bubble, add the sugar and a pinch of cinnamon. Stir cooking for about 5 minutes.  Remove from heat and let sit.

The latke making is so easy it’s amazing. Peel all your vegetable except the yellow zucchini. Into a large bowl, using the larger holes on the cheese grater, grate all you vegetables, including the zucchini with the skin. Fill the bowl with water, the pour the water out keeping the vegetables, fill it one more time, and let sit for 10 minutes. This gets all the extra starch out.

Strain the vegetables into a colander. Lay out some paper towels, and lay the vegetables on top. Roll the paper towels together, removing any excess moisture. Put everything back in bowl.

Crack the egg into the bowl and start to mix. Put one pinch of salt, mix, next pinch, etc.

In a wide skillet heat your oil to medium high. When the oil is hot enough, using a spoon, spoon a heaping spoonful of the vegetables onto the skillet. Do two at a time.

While those are cooking, lay a tray out with paper towels, so you can place the latke on and let the oil drain off.

Let one side cook for about 5 minutes until nice and golden brown, the flip and do the same.

If you put in the oven, be sure to not put it in with paper towel.

Serve with persimmon butter! Enjoy!

 

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