Sweet potato and carrot latke with pickled cucumber

The dish of “Sweet potato and carrot latke with pickled cucumber” offers a delightful twist on traditional latkes. Infused with the natural sweetness of sweet potatoes and carrots, complemented by the tangy crunch of pickled cucumbers, this dish not only tantalizes the taste buds but is also nutritionally robust.

Ingredients for Sweet potato and carrot latke with pickled cucumber:

• 1 large sweet potato, peeled and grated (approx. 1 lb [450g])
• 2 medium-sized carrots, peeled and grated (approx. 0.5 lb [225g])
• 1 small onion, finely chopped
• 2 eggs, beaten
• 3 tbsp all-purpose flour (45g)
• 1 tsp salt (5g)
• 1/2 tsp black pepper (2.5g)
• 1/2 cup pickled cucumber, thinly sliced (120ml)
• Olive oil for frying

Preparation and Cooking Time:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Serves 2.

Nutritional Facts (per serving):

• Calories: 280
• Carbohydrates: 40g
• Protein: 7g
• Fats: 10g
• Fiber: 6g
• Sugars: 8g

Instructions:

1. In a large bowl, mix together the grated sweet potato, carrots, and finely chopped onion.
2. Add in the beaten eggs, flour, salt, and pepper, ensuring that everything is well-combined.
3. Heat olive oil in a frying pan over medium heat.
4. Once the oil is hot, scoop out 1/4 cup portions of the sweet potato and carrot mixture, pressing them flat like pancakes.
5. Place them in the pan, ensuring there’s space between each.
6. Fry each side for about 3-4 minutes, or until they’re golden brown and crispy.
7. Once cooked, place them on a paper towel to drain excess oil.
8. Serve warm with a side of pickled cucumber.

Tips:

1. To ensure even cooking, make sure all latkes are the same thickness.
2. Avoid overcrowding the pan, as this can cause the latkes to steam instead of fry.
3. Freshly pickled cucumber offers the best taste, but store-bought can also work if you’re short on time.
4. A dollop of sour cream or Greek yogurt can add a creamy contrast to the dish.

Serving Suggestions:

Pair the Sweet potato and carrot latke with pickled cucumber with a side salad for a balanced meal. Consider a tangy vinaigrette to complement the flavors. Drink-wise, a cold glass of iced tea or lemonade pairs well. For an extra burst of freshness, you can add a sprig of dill or a squeeze of lemon.

In the journey of discovering vibrant and diverse dishes, Sweet potato and carrot latke with pickled cucumber is a testament to how traditional recipes can be revamped. It’s an impeccable merger of taste and health. AH7 constantly strives to present dishes that not only cater to the palate but also to the well-being of its readers. Dive into this culinary adventure and let every bite echo the symphony of flavors and health.

SWEET POTATO AND CARROT LATKE WITH PICKLED CUCUMBER

The dish of “Sweet potato and carrot latke with pickled cucumber” offers a delightful twist on traditional latkes. Infused with the natural sweetness of sweet potatoes and carrots, complemented by the tangy crunch of pickled cucumbers, this dish not only tantalizes the taste buds but is also nutritionally robust.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

SWEET POTATO AND CARROT LATKE WITH PICKLED CUCUMBER

Amount per Serving

Calories

280

% Daily Value*

Fat

 

10

g

15

%

Carbohydrates

 

40

g

13

%

Fiber

 

6

g

25

%

Sugar

 

8

g

9

%

Protein

 

7

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 large sweet potato peeled and grated (approx. 1 lb [450g])
• 2 medium-sized carrots peeled and grated (approx. 0.5 lb [225g])
• 1 small onion finely chopped
• 2 eggs beaten
• 3 tbsp all-purpose flour 45g
• 1 tsp salt 5g
• ½ tsp black pepper 2.5g
• ½ cup pickled cucumber thinly sliced (120ml)
• Olive oil for frying

Instructions

• In a large bowl, mix together the grated sweet potato, carrots, and finely chopped onion.
• Add in the beaten eggs, flour, salt, and pepper, ensuring that everything is well-combined.
• Heat olive oil in a frying pan over medium heat.
• Once the oil is hot, scoop out 1/4 cup portions of the sweet potato and carrot mixture, pressing them flat like pancakes.
• Place them in the pan, ensuring there’s space between each.
• Fry each side for about 3-4 minutes, or until they’re golden brown and crispy.
• Once cooked, place them on a paper towel to drain excess oil.
• Serve warm with a side of pickled cucumber.

Notes

TIPS:

1. To ensure even cooking, make sure all latkes are the same thickness.
2. Avoid overcrowding the pan, as this can cause the latkes to steam instead of fry.
3. Freshly pickled cucumber offers the best taste, but store-bought can also work if you’re short on time.
4. A dollop of sour cream or Greek yogurt can add a creamy contrast to the dish.

SERVING SUGGESTIONS:

Pair the Sweet potato and carrot latke with pickled cucumber with a side salad for a balanced meal. Consider a tangy vinaigrette to complement the flavors. Drink-wise, a cold glass of iced tea or lemonade pairs well. For an extra burst of freshness, you can add a sprig of dill or a squeeze of lemon.