Here at the Well blog we have learned not to mess with the latke. Readers love the traditional dish just as it is. But as Martha Rose Shulman discovered in this week’s Recipes for Health, it can also be exciting to experiment with the recipe and develop new flavors so that latkes can be enjoyed every day of the year.
I decided to experiment with other vegetables for my latkes, combining carrots and spinach, cabbage and kale, sweet potatoes and apples. I even used up the broccoli stems that were lingering in my refrigerator bin in one batch, mixing them with red cabbage and carrots. I used exotic spices like nigella seeds, cumin, and caraway, as well sweet spices like cinnamon and nutmeg. My vegetable latkes were not as crispy as potato latkes but nobody seemed to mind; they were still delicious.
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