|
A light latke that really works...straight from Chef Eric Tucker. Tucker is known for his beautifully designed cookbook, "The Artful Vegan" and his work at Millennium, a high end vegan restaurant in San Francisco.
Serves: 10 latkes Ingredients: - 21/2 cups grated zucchini
- 1 cup grated onion
- 1/2 cup chickpea flour
- 1/2 teaspoon ground cumin
- Salt and freshly ground pepper
- Olive oil
Directions: 1. Place grated vegetables in a colander for 30 minutes to drain. Wrap in paper towels and squeeze out excess moisture. 2. In a large bowl, mix zucchini, onion, chickpea flour and spices until just combined. Cover and refrigerate for 1 hour. 3. Heat large nonstick skillet over medium-high heat. Add enough oil to coat. 4. Remove batter from refrigerator, pouring off any excess liquid. Using a tablespoon, drop batter onto pan to form 2-inch rounds. Flatten with a spatula and cook 3 to 4 minutes per side, or until brown and crisp. Quote this article on your site
Only registered users can write comments. Please login or register. Powered by AkoComment Tweaked Special Edition v.1.4.6 AkoComment © Copyright 2004 by Arthur Konze - www.mamboportal.com All right reserved |