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Prep 30 mins
Cook 1 hr 10 mins
Delicious latkes using up many of the ingredients required for the RSC contest (2004). These are very flavorful and, if made slightly smaller, would be a great appetizer with the dipping sauce. Do not be put off by the long list of ingredients, the recipe is MUCH easier to make than it reads.
- 1 cup buttermilk
- 4 ounces cream cheese, room temperature
- 1 garlic clove, minced very fine
- 1⁄2 teaspoon salt (or to taste)
- 1⁄3 cup fresh dill, minced
- 1⁄2 cup brown rice
- 1⁄2 cup lentils
- 3 cups water
- 2 cups packed grated zucchini
- 2 cups packed grated sweet potatoes
- 1 large onion, minced (about 1 cup)
- 1 teaspoon salt
- 8 ounces feta cheese, crumbled
- 3⁄4 cup parmesan cheese, grated
- 3 garlic cloves, minced
- 1⁄2 cup fresh parsley, minced
- 1⁄3 cup fresh dill, minced
- 1⁄3 cup of fresh mint, minced
- 1 egg
- 1 cup rye flour or 1 cup all-purpose flour
- oil (for frying)
- Whiz together all sauce ingredients in a mini-blender and pour into a small crock; cover with plastic wrap and refrigerate.
- Bring 3 cups water to the boil in a small saucepan; add brown rice and boil for 30 minutes; add lentils and boil for 20 minutes longer (the mixture will look like porridge); allow to cool (mixture will thicken as it cools).
- Put minced onion, grated sweet potato and zucchini into a colander and toss with 1 tsp salt; allow to drain for ½ an hour; after half an hour, take handfuls of the vegetable mixture and squeeze as much water out as you can from it.
- Place it into a large bowl as you squeeze it dry; add cooled rice/lentil mixture, minced garlic, cheeses, parsley, dill, mint, egg and rye flour; with hands combine very well so that everything is evenly distributed; refrigerate for at least 30 minutes before frying.
- Pour enough oil (I used olive) into a large, non-stick skillet to come ¾ of an inch up sides of pan; heat over medium-high heat until small amount of latke mixture put in will immediately come to the surface and fry fairly briskly.
- Take about 2 tbsp of latke mixture at a time, shape into a patty that is about 3 inches in diameter and ½ an inch thick; fry 4-5 minutes; after 4-5 minutes, gently turn patty over and fry other side; as patties turn a deep golden-brown, remove from pan and drain on paper towels.
- Repeat with remaining latke mixture until all the patties have been fried.
- Serve warm or at room temperature with the sauce.
These Mediterranean Latkes make me feel like I was on a Greek Island sitting at an outdoor café, enjoying the summer breeze, the blue waters, bright sunshine, woman strolling by LOL … and with the tastes of this region; mint, feta cheese, dill sauce. I cut the recipe in half, used Russet potatoes (instead of sweet potatoes)… and the results were still tasty. I especially LOVED the SAUCE which goes on the Latkes. From over 100+ RSC#5 receipts to review I choose two and this was one of them. Also, since I have never made Latkes before this was a real treat!
These are really nice. They look good. The directions are easy to follow. The sauce is wonderful, the latkes have a nice consistancy and flavor. Only problem I had, is I had to add more water to the brown rice and mung beans to get them cooked to a porridge conistancy.