With fresh bounty in hand from the farmers’ market, this recipe practically wrote itself. I combined kohlrabi (which is white inside, by the way), carrots and beetroot with some beetroot leaves to create beautiful, jewel-toned latkes that are even tastier than they are colourful. My husband brought a pan of the crispy-fried latkes to a business meeting and they were gone in seconds. He came home with rave reviews and a generous offer to take me back to the farmers’ market!
- 1 large kohlrabi, peeled, grated
- 3 beetroot, peeled, grated
- 2 large carrots, peeled, grated
- 1 onion, grated
- handful of beetroot leaves, finely shredded
- 4 eggs, lightly beaten
- ½ cup panko breadcrumbs
- salt and pepper, to season
- vegetable oil, for frying
Harissa sour cream
- 1 cup sour cream
- 1 tbsp harissa
- juice of 1 lemon
- ½ tsp finely grated lemon zest
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the grated vegetables and leaves in a large colander and press down to remove excess moisture. Transfer to a large bowl with the eggs and breadcrumbs. Season with salt and pepper, and stir to combine.
Fill a frying pan ½ cm deep with the oil and heat over medium heat. Using a ⅓ cup measuring cup, scoop out vegetable mixture and shape into patties, squeezing out excess moisture if necessary. Cook, in batches, for 2–3 minutes each side until golden and crispy.
Meanwhile, to make the harissa sour cream, combine all ingredients in a bowl.
Serve warm confetti latkes with harrisa sour cream.
Recipe from Busy in Brooklyn by Chanie Apfelbaum, with photography by Chanie Apfelbaum.