Curried Broccoli Latkes with Carrot, Scallion & Dried Cranberry
Preserved Meyer Lemon Sour Cream
May you be strengthened by tradition,
Warmed by the Hanukkah lights,
And may your life be touched with miracles.
We eat foods fried in olive oil to commemorate the ancient miracle that occurred in the second century BCE. A jug of olive oil, which held enough oil to last for one day, burned for eight when the Holy Temple in Jerusalem was rededicated.
I make latkes every Hanukkah. And they are always a little different. Almost always the base is potato, but not this year. 5773 is the year of the broccoli latke!
Curried Broccoli Latke Recipe
Organic shredded broccoli stems are tossed with some shredded carrot, dried cranberries, and sliced scallion. The mixture is seasoned with curry powder, fresh thyme, salt and pepper. Then flour is sprinkled over the mixture and tossed to lightly coat. Just enough beaten egg is then added to bind the mixture.
Add a combination of half olive oil and half canola oil to a hot frying pan. There should be enough oil to generously cover the bottom of the pan. When the oil is hot, place mounds of the broccoli mixture in the pan making sure they do not touch. To get the lacy effect, do not press down on the mounds. Let them be a little wild.
Turn the heat to medium-high. This will ensure that the exterior gets crispy and the interior cooks through. When the first side is browned and crisp, carefully turn the latkes over and cook the other side. (I use a spatula and a pair of tongs).
Meanwhile, finely chop the rind of preserved Meyer lemon and stir it in to sour cream. We like Trader Joe’s Simply Non-Fat Sour Cream, it’s a good balance to the fried latkes.
Drain the latkes on paper towels, season the hot latkes with a bit of sea salt.
Serve the latkes right away with a small dollop of preserved lemon sour cream on top.
Happy Hanukkah!
Peace. Love. Light.
Extending my very best wishes to you for a wonderful holiday season!
Lori Lynn
What a great idea to make a broccoli latke! Happy Hanukkah!!
Leave it to you to create a novel way to eat latkes. They look and sound great.Happy Hanukkah.
These sound especially healthy as well Lori Lynn. We know I can’t resist a good fried dish.
This must be one of the most fun and imaginative ways to cook latkes! Tomorrow’s lunch 🙂 ! [There’s always broccoli in this house!] Happy Hanukkah! And thank you!!
Happy Hanukkah!!Those latkes look crispy and delicious,Lori!
Very nice use of broccoli stems! The latkes look so crisp and I am sure their smell is hard to resist.
Gorgeous photos, inspired recipe, lucky guests! Happy Hanukah!
Happy Hanukkah LL! I had never heard of “latke” before, but the cooking style is very similar to Japanese “kakiage”. Absolutely beautiful and I love that you put lemon sour cream on top. Making the deep fried dish extra light, which let us enjoy one or two more Latkes… 🙂
What gorgeous latkes! I am printing before Hanukkah gets away from me. Peace and light to you.
Happy Hannukah to you, Lori! What a nice idea for a different kind of latke.
I hope you have been enjoying your Hanukkah celebrations. Your latkes are so different and sound wonderful…especially with the preserved lemon sour cream topping.