Skillet Root Veggie Latke with Ras El Hanout

January 01, 2021 0 Comments

This is a mash-up of a bunch of latke recipes we found during the holidays with a Masi Masa twist. You can make it in a skillet as per the recipe or you can make individual latkes (but the skillet version is faster and less mess).

Shopping List & Prep

For Latke

• 1 lb root veggies (carrots, parsnips, turnips, beets) peeled and quartered
• 1/2 lb Yukon Gold or red potatoes, scrubbed & cut into quarters
• 1 medium yellow onion, peeled & cut into quarters (leave root end intact)
• 1/4 C thinly sliced fresh chives, plus more for garnish (optional)
• 1 tsp grated lemon zest (optional)
• 2 eggs, lightly beaten
• 1 TBSP Masi Masa Ras El Hanout Spice Blend
• 1/3 cup panko (Japanese breadcrumbs) or unsalted matzo meal
• 1 tsp salt (optional)
• 1/4 C + 2 TBSP vegetable or olive oil

• 1/3 cup crème fraîche or sour cream (for topping, optional)

For Kale Topping

• 1 bunch lacinato (dino) kale, stems removed, leaves sliced into thin ribbons (about 4 packed cups)
• 1 medium red onion, thinly sliced
• 1 TBSP balsamic vinegar
• 2 TBSP olive oil
• 1/2 tsp salt (kosher best, but any salt is fine or optional)

Cooking Directions

For Kale Topping

NOTE: We find that we often don’t have enough room to store kale in our fridge. If this is the case for you, you can make the kale topping up to 48 hours in advance. Just bring to room temperature (or heat in the microwave) before serving. 

1. Heat 2 TBSP oil in a large (12-inch) cast-iron skillet over medium.
2. Add red onion and 1/2 tsp salt; cook, stirring occasionally, until softened and lightly browned, 7-10 minutes.
3. Add kale and 1 tsp water, fold kale into onion mixture until kale wilts, about 2 minutes.
4. Add 1 TBSP balsamic vinegar and cook, stirring constantly, until evaporated, about 30 seconds. Remove from heat.
5. Transfer kale mixture to a small heatproof bowl; set aside.
6. Wipe skillet clean.

For Latke

1. Preheat oven to 475°F with rack in middle position.
2. Working in batches, grate veggies and yellow onion on large holes of a box grate—OR—grate with grating blade in food processor.
3. Place grated vegetable mixture in a colander placed over sink.
4. Press down on grated veggies with your hands or a clean kitchen towel to remove as much liquid as possible. (The more potatoes you use, the more necessary this step.)
5. Transfer mixture to a large bowl. Add eggs, panko, chives, lemon zest, 1 TBSP Masi Masa Ras El Hanout Spice Blend and 1/2 tsp salt; stir until combined.
6. Add 1/4 cup oil to cleaned skillet. Swirl to coat and heat over medium-high until oil shimmers.
7. Spoon root veggie mixture into skillet (mixture should sizzle on contact—you can test by dropping in a bit before putting it all in).
8. Using a spatula, press mixture into an even layer to cover bottom of skillet.
9. Brush top of latke with 2 TBSP oil.
10. Bake in preheated oven on middle rack until latke bottom is browned and edges are crisp, 15-20 minutes.
11. Heat broiler to high (do not remove skillet from oven). Broil until top of latke is golden brown in spots, 4 to 5 minutes.
12. Remove from oven; let cool 5 minutes.
13. Place a large plate on top of skillet, and invert to remove latke.
14. Top latke with kale mixture and, if desired, dollops of crème fraîche or sour cream. Garnish with additional chives and serve.

---

Also in MOROCCAN