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Vegetable Latkes

A much lighter take on the classic holiday dish, this vegetable latkes recipe is to be enjoyed with our refreshingly sweet and tangy Cucumber Sauce.
 
TIME: 30-40 Minutes | EQUIPMENT: Vegetable shredder/slicer, and deep skillet

You Will Need:

    • 4oz (1/2 of a bottle) of Ayara’s Cucumber Sauce
    • 1 large carrot, peeled and shredded
    • 1 large zucchini, peeled and shredded
    • 1 large cucumber, peeled and shredded
    • 1 pack of enoki mushrooms, roots trimmed, cleaned, and dried
    • 1 cup of Gogi brand Thai Tempura Flour (or a mix of 90% wheat flour, 6% tapioca starch, 3% baking powder, and 1% salt)
    • ¼ cup of cold water
    • ½ cup of vegetable oil
    • salt and pepper, to taste
    • butter lettuce, optional

     
    Directions:

    1. Mix the Gogi Flour and cold water, and season with salt and pepper
    2. Mix carrots, zucchini, cucumber and enoki mushrooms together
    3. Heat the oil in a deep skillet over medium-high heat.
    4. One at a time, form small flatten clusters of mixed veggies and drop into batter, coat evenly and slowly placed into hot oil
    5. Cook until brown and crisp, at approximately 2 minutes per side
    6. Fry no more than 5-6 at a time, as it will cool the oil
    7. Transfer the latkes onto a paper towel to soak excess oil
    8. When ready to serve, place latkes on a platter of butter lettuce and a bowl of Ayara’s Cucumber Sauce. Enjoy!

     

     

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