To know me is to know that I eat a shit load of lentils. And not just one kind, I eat them all, in all the ways, all day, everyday. Vegetables and lentils. That is my truth.
Lentil flour. One more way to consume the mighty legume. Blended while dry into a fine powder, it takes the lentil to a whole other level. You can use the flour in all sorts of things like bread, soup, even in baked goods. it really is a great flour to have on hand, especially if you are hungry and want to toss something quick and easy, heathy, and delicious together like these here pancakes.
These pancakes. All they are made of is lentil flour and pureed up zucchini and onion. Now that might sound a little on the dull side, but trust me here, they are far from dull. They are freaking delicious. And better for it that they take like 10 minutes from start to finish to make. And no oven which is necessary these days with all the stupid hot weather.
Anyway. lentil zucchini pancakes. Give them a try. They will probably become your favorite.
To the lentil flour and zucchini pancakes!
The stuff. Dry green lentils, a zucchini, and onion, salt and pepper, and a splash of oil.
Te make lentil flour. Place dried lentils into a high speed blender and blend until it turns into a fine flour.
Once you have the flour made, cut up the zucchini and onion into chunks.
Drop into the blender and blend until pretty smooth.
Dump puree into bowl and top with some lentil flour.
Mix until completely combined. The batter should be kind of thic but still spoonable. Also, season with salt was pepper here.
Heat up a skillet with a splash of oil. Once hot, scoop spoonfuls of batter into pan and spread it evenly about 1/4 inch thick. Cook first side fr 4-6 minutes or until nice and brown then flip and cook the other side until done. Repeat until batter is gone.
Now eat your amazing delicious lentil zucchini pancakes. I served with fresh salsa, and I have also made tahini dip and used hummus to smear on them which was also freaking amazing, but you can serve with whatever floats your boat.
-C
1 pound dry green lentils
1 large zucchini
1 onion
salt and pepper
splash of oil
Start with the by making the lentil flour. Place lentils into a high speed blender and blend until it has turned into a fine flour. You might need to stop the blender ever once in a while to move things around with a spoon (when it is turned off!). It should only take about a minute or so in a Vitamix, but maybe a few extra minutes if using a less powerful blender.
Once flour is achieved, dump into a jar with a lid. You probably won%u2019t be using it all right now.
Now grab the zucchini and onion and cut into chunks. Place the chunks into the blender and blend until smooth.
Dump puree into a bowl. Add about 1 cup of lentil flour and stir. IF the batter is really loss, add in another 1/4 cup or more to get the batter to a thick but spreadable consistency (kind of like hummus). Season with salt and pepper.
Grab a skillet and place on medium heat with a splash of oil. Once skillet is heated place spoonfuls of the batter in and spread around until between 1/2-1/4 inch thick. Cook fist side for 4-6 minutes or until a nice golden brown then flip and cook the other for a few minutes until browed. Repeat until batter is gone.
Place cooked pancakes on a plate, grab a fork and some savory type condiment (hummus, salsa, tahini, cashew cream) and eat.
%u00a0Happy Hanukkah!!! Today is the first day of the %u00a0festival of lights and I wanted to send a little love towards those who celebrate it.
I am not going to lie, I don’t know much about Hanukkah but I do know that its customary to eat fried foods during the holiday. The oil represents the miracle of the oil that burned for eight days ands.nights when it should have lasted for only one night. That’s a cool reason to celebrate.. So a lot of food eaten during the holiday is fried, therefore I must fry, and what better than potato latkes.
I don’t usually fry anything. But again, I don’t think I used as much oil with these as I could have..just enough to cook and not stick. Hey, it’s the holidays and this oil had meaning so it’s completely a ok to eat a little fried, just make sure to eat lots of good healthy stuff too!
I didn’t actually use all the potatoes in the picture, but I wish I did. There was the perfect amount for dinner for two people, but I wanted to make a few extra for left overs%u2026.there were none. Oh well.%u00a0I did a matchstick dice for the apples.. I didn’t want the apples to be to chunky%u00a0and I didn’t want them to turn into sauce so the match stick worked well. After I diced the apples, I squeezed a little lemon over the top to keep the apple from turning brown.
I start grating the potatoes and onion, and whoa! %u00a0Imagine my surprise when %u00a0one of the potatoes was purple%u2026 I got pretty excited.The color is so beautiful. and made the latkes look so nice%u2026It was meant to be.Super squeeze the juices out of the grated potato and onion. If you don’t get most of the liquid out, the potato won’t crisp up and will fall apart and be and it will be gross. So SQUEEZE!%u00a0Add in the egg, cornstarch, salt and pepper and mix it on up. Did I mention that I was making these for the mister and the GF sister..No flour, just cornstarch. I think they might have come out even better without the flour%u2026so yeah, these babies are gluten-free.
Your mixture is going to start to get a little watery again. Its cool, just squeeze it out with your hands and smash into patties.Enough oil to cover the bottom of the pan on medium heat. Test the oil to make sure its hot enough before sticking the latke n the pan. To test, sprinkle water in pan, if it sizzles, its ready.Working in batches, %u00a0fry each latke on each side for around 5 minutes..you don’t want to cook to fast or the inside of the latkes will be raw. I always do a tester and feed it to nick. He’s my guinea pig%u2026.He said they were awesome..%u00a0With every batch made, stick on a wire rack and keep in the oven to stay warm. The rack keeps the bottom from getting soggy on the pan… so use it. %u00a0%u00a0 Roasted apples are the BOMB!!! %u00a0Its like eating apple sauce sticks or little bites of heaven(A bit dramatic, but these are so good) I roasted mine for 20 minutes, until they were nice and soft but not completely failing apart. If you are into it, add a touch of cinnamon%u2026I did’t this time, but you bet %u00a0I am going to be making myself a big ol bowl of roasted apples this week, and yes, I will top with cinnamon.%u00a0A %u00a0bowl of apple slaw, sour cream and lemon wedges%u2026.I put the latkes on a nice little pile of greens. A very good idea. %u00a0A dinner worth celebrating! I also served the latkes with roasted chickpeas and cailflower%u2026for more of a meal%u2026( Mini recipe%u2026 Cauilfower and chick peas drizzled in olive oil, %u00a0tossed in salt pepper and garlic, roasted 30 minutes and topped with lemon) A little added veggie and protein%u2026.I am looking out for you people.
There we have it%u2026my variation on a traditional food. Enjoy your fried pancakes of potato and onion, they are a food worth a celebration.
HAPPY HANUKKAH!
Potato Latkes with Roasted Apple Slaw
Ingredients
3 medium potatoes
half of a small onion
2 eggs
2 tablespoons corn starch
vegetable oil
salt and pepper
2 medium apples
sour cream(optional)
Wash and cut %u00a0apples into match sticks%u2026 Place on a parchment lined baking sheet and stick in oven. Let roast for 15-20 minutes or until the apple is nice and soft. Remove and set aside.
In a large bowl, grate the potatoes and the onion. Transfer the mixture into a clean towel and squeeze the crap out of it to remove as much liquid as possible. Return to bowl and add the two eggs, corn starch and salt and pepper. In a large skillet on medium heat, drizzle enough oil to completely cover the bottom..Work in batches and after each batch, add a bit more oil to cover the pan.%u00a0Once the oil is hot place squashed latkes %u00a0into oil. Fry each side until crispy and brown, about 3-5 minutes. When fully cooked, place on a wire rack in the oven to stay warm and crisp. %u00a0When ready to serve, top with roasted apples and a dollop of sour cream. %u00a0You can serve the latkes on top a bed of greens..Its a good way to make the pancakes more meal like.
THE LOVELY CRAZY
November 1, 2020 by maximios • Blog
To know me is to know that I eat a shit load of lentils. And not just one kind, I eat them all, in all the ways, all day, everyday. Vegetables and lentils. That is my truth.
Lentil flour. One more way to consume the mighty legume. Blended while dry into a fine powder, it takes the lentil to a whole other level. You can use the flour in all sorts of things like bread, soup, even in baked goods. it really is a great flour to have on hand, especially if you are hungry and want to toss something quick and easy, heathy, and delicious together like these here pancakes.
These pancakes. All they are made of is lentil flour and pureed up zucchini and onion. Now that might sound a little on the dull side, but trust me here, they are far from dull. They are freaking delicious. And better for it that they take like 10 minutes from start to finish to make. And no oven which is necessary these days with all the stupid hot weather.
Anyway. lentil zucchini pancakes. Give them a try. They will probably become your favorite.
To the lentil flour and zucchini pancakes!
The stuff. Dry green lentils, a zucchini, and onion, salt and pepper, and a splash of oil.
Te make lentil flour. Place dried lentils into a high speed blender and blend until it turns into a fine flour.
Once you have the flour made, cut up the zucchini and onion into chunks.
Drop into the blender and blend until pretty smooth.
Dump puree into bowl and top with some lentil flour.
Mix until completely combined. The batter should be kind of thic but still spoonable. Also, season with salt was pepper here.
Heat up a skillet with a splash of oil. Once hot, scoop spoonfuls of batter into pan and spread it evenly about 1/4 inch thick. Cook first side fr 4-6 minutes or until nice and brown then flip and cook the other side until done. Repeat until batter is gone.
Now eat your amazing delicious lentil zucchini pancakes. I served with fresh salsa, and I have also made tahini dip and used hummus to smear on them which was also freaking amazing, but you can serve with whatever floats your boat.
-C
1 pound dry green lentils
1 large zucchini
1 onion
salt and pepper
splash of oil
Start with the by making the lentil flour. Place lentils into a high speed blender and blend until it has turned into a fine flour. You might need to stop the blender ever once in a while to move things around with a spoon (when it is turned off!). It should only take about a minute or so in a Vitamix, but maybe a few extra minutes if using a less powerful blender.
Once flour is achieved, dump into a jar with a lid. You probably won%u2019t be using it all right now.
Now grab the zucchini and onion and cut into chunks. Place the chunks into the blender and blend until smooth.
Dump puree into a bowl. Add about 1 cup of lentil flour and stir. IF the batter is really loss, add in another 1/4 cup or more to get the batter to a thick but spreadable consistency (kind of like hummus). Season with salt and pepper.
Grab a skillet and place on medium heat with a splash of oil. Once skillet is heated place spoonfuls of the batter in and spread around until between 1/2-1/4 inch thick. Cook fist side for 4-6 minutes or until a nice golden brown then flip and cook the other for a few minutes until browed. Repeat until batter is gone.
Place cooked pancakes on a plate, grab a fork and some savory type condiment (hummus, salsa, tahini, cashew cream) and eat.
%u00a0
Happy Hanukkah!!! Today is the first day of the %u00a0festival of lights and I wanted to send a little love towards those who celebrate it.
I am not going to lie, I don’t know much about Hanukkah but I do know that its customary to eat fried foods during the holiday. The oil represents the miracle of the oil that burned for eight days ands.nights when it should have lasted for only one night. That’s a cool reason to celebrate.. So a lot of food eaten during the holiday is fried, therefore I must fry, and what better than potato latkes.
I don’t usually fry anything. But again, I don’t think I used as much oil with these as I could have..just enough to cook and not stick. Hey, it’s the holidays and this oil had meaning so it’s completely a ok to eat a little fried, just make sure to eat lots of good healthy stuff too!
HAPPY HANUKKAH!
Potato Latkes with Roasted Apple Slaw
Ingredients
Wash and cut %u00a0apples into match sticks%u2026 Place on a parchment lined baking sheet and stick in oven. Let roast for 15-20 minutes or until the apple is nice and soft. Remove and set aside.
In a large bowl, grate the potatoes and the onion. Transfer the mixture into a clean towel and squeeze the crap out of it to remove as much liquid as possible. Return to bowl and add the two eggs, corn starch and salt and pepper. In a large skillet on medium heat, drizzle enough oil to completely cover the bottom..Work in batches and after each batch, add a bit more oil to cover the pan.%u00a0Once the oil is hot place squashed latkes %u00a0into oil. Fry each side until crispy and brown, about 3-5 minutes. When fully cooked, place on a wire rack in the oven to stay warm and crisp. %u00a0When ready to serve, top with roasted apples and a dollop of sour cream. %u00a0You can serve the latkes on top a bed of greens..Its a good way to make the pancakes more meal like.
Enjoy