Winter season is dark, cold, and genrally a drying time of the year. It is also a great time to use fresh pressed "temple quality" oil on your skin. Organic olive, coconut, sesame or joint healing ayurvedic mahanarayan oil will help your body keep its luster through the season.
SWEET POTATO GINGER LATKES
Adapted from Plant Based Yogi's Grandma Bogart's Recipe
Ginger is the perfect flavor counterpoint to the sweet potatoes.
This recipe sings with apple sauce!
1 pound sweet potatoes or yams (about 2 medium), peeled
4 tablespoons minced fresh ginger
1/2 cup milk*
1/2 cup all-purpose flour*
1 teaspoon baking powder
1 teaspoon salt, or to taste
non-gmo organic vegetable oil for frying
*can be made non-dairy milk & with gluten free flour
Shred the sweet potatoes with the shredding disk of a food processor or grate them by hand, and place in a large bowl. Stir the ginger into the potatoes. In a separate bowl mix together the eggs, milk, flour, baking powder and salt; fold into the potatoes until mixed.
Lightly coat a nonstick cooking pan with oil over medium-high heat until it sizzles instantly when a small amount of batter is added. Drop 1/4 to 1/3 cup batter into the oil for each pancake and flatten slightly with the back of a wooden spoon, making 3-inch pancakes. Cook until golden on the bottom, 3 to 4 minutes. If the pancakes cook too fast or too slow, adjust the heat. Turn and brown the other side, 3 to 4 minutes. Remove to a tray lined with paper towels.
Serve hot, with applesauce, or reheat in a 400 degree oven until hot and crisp. Yields about 10 pancakes.
SUCCULENT ZUCCHINI LATKES
with an amazzzzing Lemon Cumin Yogurt!
Add a little color to your Festival of Lights with zucchini pancakes. Lighter than potato latkes, they are their Mediterranean cousins.
1 1/2 cups plain nonfat yogurt
1/2 teaspoon minced garlic
1/2 teaspoon grated lemon rind
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 lb zucchini
1 1/3 cups panko*
2 large eggs, lightly beaten
1 teaspoon dried marjoram
About 1 cup non-gmo organic vegetable oil for frying
*can be made with gluten free panko
Prepare the yogurt suace first. Spoon yogurt to 1/2-inch thickness onto several layers of heavy-duty paper towels. Cover with additional paper towels and let stand for 5 minutes. Scrape/scoop yogurt into a bowl using a rubber spatula. Combine with the next 5 ingredients (through 1/8 teaspoon pepper), cover and chill.
Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 tsp salt. Let stand 30 minutes. Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible. Transfer zucchini to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 tsp salt, and 1/4 tsp pepper.
Preheat oven to 200°F. Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 Tbsp mixture per latke into skillet (6 to 8 per batch). Flatten with a fork to form 2 1/2- to 3-inch pancakes. Fry until golden brown, about 2 minutes per side (adding more oil as necessary).
Transfer to a paper-towel-lined baking sheet and keep warm in the oven until ready to serve. Makes about 36 latkes.
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