Sunchoke Latkes - not TNT

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Sunchoke Latkes - not TNT

1 cup lukewarm soy milk, vegetable stock, or water

1 tablespoon olive oil

1 tablespoon active dry yeast

4 cloves garlic, peeled

1 teaspoon sweet paprika

1 teaspoon dried marjoram, finely crumbled

1/2 teaspoon Vege-Sal, or 1/4 teaspoon salt, or to

taste

1/2 teaspoon freshly ground white pepper, or black

pepper (1/4 teaspoon peppercorns), or to taste

1 cup Jerusalem artichokes, coarsely chopped

1-1/2 teaspoons lecithin granules

1 cup plus 2 tablespoons sweet brown rice flour, or

1-1/4 pounds any other whole-grain flour

1/2 cup arrowroot or kudzu

2-1/2 tablespoons freshly ground flaxseeds (1

tablespoon seeds)

 

 

 

 

 

In a blender, combine the lukewarm soy milk, olive

oil, yeast, garlic, paprika, marjoram, Vege-Sal, and

pepper, and process until smooth.

 

Add the Jerusalem artichokes and lecithin and process

until the Jerusalem artichokes are very finely

chopped.

 

Mix the flour, arrowroot, and ground flaxseeds

together in a large bowl.

 

Stir the wet ingredients into the dry ingredients and

mix well. Divide the dough into 12 pieces and shape

each piece into a 1/2-inch-thick disk. Cover the

latkes with a damp towel and let them rise ina a warm

place (80 to 85 degrees F) for 30 to 60 minutes.

 

Cook the latkes on both sides on a hot, oiled griddle

or frying pan until they are browned, 5 to 10 minutes

on each side. (Peanut oil, which tolerates heating

best, is the first choice, although you may also bake

the latkes for 20 minutes on an oiled cookie sheet in

a preheated 350-degree F oven.) Serve Sunchoke Latkes

hot or cold.

 

Yield: 6 servings, 12 latkes

 

Author: The Wild Vegetarian Cookbook by " Wildman "

Steve Brill (Harvard Common Press)

Source: Homecooking @about.com

Formatted by Chupa Babi: 11.21.07

 

ChupaNote: yes it does say 1 1/4 pounds any other

whole grain flour.

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