Beet and Sweet Potato Latkes
So of course right after I get three new cookbooks, I find another cookbook on the "New" shelf at the Library. It's called Spiralize This! and it's by Martha Rose Shulman, a New York Times columnist and cookbook author (duh). The entire book is made up of great easy recipes that involve using a spiralizer. I've tried a bunch of different recipes, it's such a great concept, using this spiralizer tool for a myriad of classic recipes, like latkes. I adapted this recipe from her book. I skipped a few steps and added a few ingredients. Here it is:
Beet and Sweet Potato Latkes:
5 medium beets peeled and spiralized with chopper blade (on my Oxo Spiralizer, this is the green one)
1 medium sweet potato peeled and spiralized
1/2 small onion chopped
4 heaping teaspoons of buckwheat flour
1 teaspoon cumin
1 teaspoon turmeric
pinch of sumac
2 eggs, beaten
Place the spiralized vegetables in a bowl and using scissors cut them a bit so that they are not noodles. Add the remaining ingredients and mix. Heat up a couple table spoons of olive oil or canola oil in a skillet over medium high heat. When the oil is fairly hot, take heaping tablespoon full's of batter and place into the oil. Use a spatula to flatten the little mounds out. After about 3 minutes turn them over. If they are not browned, continue cooking.
These tasted great served with Greek yogurt, Sriracha and some hearty bread.