Today’s two for Tuesday is really happening with double recipes, both from the cookbook!! On the upper right hand corner is one big cauliflower latke which is also fun. (Especially with some sautéed apples.)
Sweet Potato Fritters
Prep time: 30 minutes
Cooking time: 20 minutes, plus 1 hour to cook sweet potatoes
Makes 12 large or 16 small fritters
3 tablespoons olive oil, plus more if needed
1/2 cup minced red pepper
1/2 teaspoon chopped fresh thyme
1 1/2 pounds sweet potatoes, roasted until soft and peeled
3/4 cup breadcrumbs – divided (I like panko, use ground oats for a gluten free version)
3/4 cup coarsely ground pistachios, divided
1 teaspoon cinnamon
1 tablespoon maple syrup
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Heat 2 teaspoons oil over medium-high heat and sauté red pepper and thyme until soft, about 5 minutes. Transfer to a large bowl and add sweet potatoes, 1/2 cup breadcrumbs, 1/2 cup pistachios, cinnamon, maple syrup, salt, and pepper. Mix until well combined and shape into 3-inch patty-style fritters (or smaller if you like).
In a pie plate, combine remaining 1/4 cup breadcrumbs and 1/4 cup pistachios. Press fritters into breadcrumb-nut mixture on both sides. Heat 2 tablespoons oil in a large skillet over medium heat. Fry patties in small batches (no touching!) until brown, about 3 minutes on each side, using more oil as needed.
Cauliflower Chive Latkes
When making these delicious latkes, it’s essential to cook the cauliflower to a rice consistency. I steam or boil it, strain and return the cauliflower to the pan. Using two spatulas with square edges, chop the cauliflower till it looks like the cauliflower in the picture below.
Prep time: 20 minutes
Cooking time: About 12 minutes Makes about 10 3-inch latkes
1 1/2 pounds cauliflower (1 average head), cut into florets
1/4 cup chopped chives
2 cloves garlic, minced
1 cup breadcrumbs, plus more if needed
2 tablespoons Pommery-style (grainy) mustard
1/2 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon cayenne or other spicy pepper
1/2 teaspoon freshly ground pepper
2 tablespoons flax meal dissolved in 6 tablespoons warm water
2 to 4 tablespoons olive oil
Bring a large pot of salted water to boil and add cauliflower.
Cook until completely soft and tender, 5 to 7 minutes. Drain and return cauliflower to pan. using 2 metal spatulas or knives, chop cauliflower until it looks like chunky rice. Mix in chives, garlic, breadcrumbs, mustard, baking powder, salt, cayenne, pepper, and flax water. The batter should be stiff enough to make patties with your hands. Add more breadcrumbs if it doesn’t hold together well enough.
In a large skillet over medium-high heat, heat 2 tablespoons oil and drop the batter by tablespoons into the pan. Flatten slightly with a spatula and brown for 2 minutes, then flip and cook the other side. Serve with sautéed apples or a delicious sauce of your choosing.