rainbow latke 2018

December 9, 2018 • Nancy Wolfson-Moche
Three years ago I created a cauliflower latke. It remains one of my favorite latkes. I made it again this year using the classic white cauliflower.  Still delicious, it felt out of date, a bit out of tune, even off-key. We eat latkes on Hanukkah, the Jewish festival celebrating the unexpected Maccabean victory of the few over the many, the weak over the strong and the miracle of light that endures against all odds. In this unpredictable year, these tasty fritters needed a makeover. The 2018 remake is made from pink and green brassicas with the potential to fight viruses, bacteria and cancer. They are multi-colored/flavored/textured with hidden inner light. May we savor them and embody these qualities individually and in community.
INgredients to serve 6-8 One head purple cauliflower | One head romanesco broccoli | 2 teaspoons coarse sea salt (I suggest Trapani salt| 8 scallions, split lengthwiseand sliced thin | 2 local eggs, lightly beaten | Fresh-ground black pepper | 1 cup all-purpose or speltorganic flour | 1 teaspoon baking powder | High heat grape seed orsafflower oil, for frying | Toppings: Fresh red sorrel | Purple radish, grated | Pea shoots | Baby arugula Process Wash the cauliflower and romanescobroccoli well by immersing them in warm water. Trim them and cut into bite-size pieces. Use a lo-tech hand-powered veggie chop or a food processor to rice the cauliflower and romanesco. In a large bowl, toss the riced cauliflower and broccoli with one teaspoon of the coarse sea salt and set aside for 10 to 20 minutes while the salt draws out the water from the vegetables. Pour the vegetables onto a white flour sack towel and twist the towel around the veggies until you have squeezed out all of the water.

Return the dry cauliflower and broccoli to the bowl. Add the chopped scallions, beaten egg and fresh ground black pepper.  In a smaller bowl, whisk the flour and baking powder together. Fold the flour mixture into the cauliflower/broccoli batter.
Heat a medium to large heavy cast-iron or stainless steel skillet over a medium flame for about 30 seconds. Add 2 tablespoons of oil to the pan and heat it for another minute until it shimmers like the flame of a Hanukkah candle. Use an ice cream scoop to scoop the batter into the skillet, frying a few at a time so they don’t overcrowd the pan.  Use a metal spatula to flatten them and create an imperfect round shape.  Cook them over medium heat until the edges become golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until they are golden brown. Dredge briefly on brown paper bags. Repeat the process, keeping the pan well-oiled,with all remaining batter. Top with grated radish, fresh sorrel, pea shoots and arugula. Fresh-squeezed lemon will add moisture and umami. Serve warm.
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