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In the JNF Kitchen: Bulgarian beet carrot mozzarella latkes
These gluten-free latkes are always a hit because they have such a gorgeous color and flavor and are cheesy when you bite into them. They are so flavorful you don't even need toppings. You can also make them hours in advance and warm them up right before serving.
Tips for successful latkes: Drain as well as you can. Don't make too many at a time and don't move them or touch them in between. Use a spatula and a wooden spoon to turn the latke to its other side. If your oil gets dirty or bubbly, pour it out and pat the pan dry with a towel and use fresh oil for the next batch.
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Enjoy this #Recipeoftheweek, and if you make any of these recipes, be sure to send a photo of your creation to firstname.lastname@example.org or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
1 sweet potato
1/2 carrot, peeled
1/2 beet, peeled
3/4 cup fresh mozzarella, cut into cubes
2 eggs beaten
2 tablespoons fresh basil, chopped
3/4 teaspoon pink Himalayan salt
1/2 cup extra virgin olive oil
Hand-grate the sweet potato, carrot, and beet and strain well, using a strainer and your hands to squeeze out any excess liquid.
Place bowl and add the rest of the ingredients except the olive oil. Mix well.
Prepare a large skillet on high heat. Add the olive oil and let it get hot, about 1 minute.
Prepare the mixture in the palm of your hands making a small but thick latke. Place it very carefully into the oil and fry for 5 minutes per side. Serve hot.
Notes and tips
Serve hot. Yields 8 latkes. Can double the recipe if needed. Can make these hours ahead of time and just reheat gently in oven before serving.
|Chef Zissie in her element.|