Green Latkes (Pancakes)

May 6, 2007

Green Latkes (Pancakes)

Rita Silverberg, Tucson CSA member

A variation on Jewish potato latkes.

1 large bunch chard (or other greens)
4-5 cloves garlic, chopped (can substitute chopped or grated onion if preferred)
2 radishes, chopped (optional)
1 cup flour, sifted
1 ½ teaspoon baking powder (aluminum free preferred)
½ teaspoon salt
2 eggs, beaten
3 tablespoons (heaping) melted shortening
½ cup milk (dairy, soy, rice or nut)
Oil for cooking pancakes

Yield: 8-10 pancakes

Cut the stems off greens (and save for a stir fry). Steam greens lightly and chop – resulting in about 2 cups.

Sauté chopped garlic and optional radishes till starting to brown (if using grated onion, add it uncooked to wet ingredients below).
Combine flour, baking powder and salt.
Add eggs, shortening and milk, and mix all together.
The batter will be a bit thicker than batter for breakfast pancakes.
Heat light oil (peanut, canola, etc.) – don’t use oil with a strong flavor of its own.
Use enough to have about ¼ inch of oil in the pan.
When a small bit of batter dropped into the pan sizzles, spoon batter into oil to form pancakes (you can decide on the size you want them to be).
Brown nicely on both sides, and remove to plate with a paper towel to absorb excess oil.
Spoon the next batch in, and so on until done.

These latkes are delicious as an entrée of their own, or as a side dish. You can spoon a variety of things onto the top: sour cream, apple sauce, gravy. They’re wonderful leftover – straight from the fridge or warmed up.

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