13 January 2013
Mexican Chayote Latkes
1 cup chickpea flour
2 heaping TB rice flour
1/2 tsp cumin seed, crushed lightly (do not substitute cumin powder; if you don't have any, substitute your favourite chili powder blend)
1/3 tsp red pepper flakes (optional)
1 chayote, grated
2 medium carrots, grated
1 small red onion, grated
Salt, to taste
UP TO 3/4 cup of water
vegetable oil, OR cooking spray
In a bowl, toss together the chickpea flour, rice flour, cumin seed, red pepper flakes, chayote, carrot, and onion. Coat all the vegetables with the flours. Then, a little at a time, add the water until you have a batter going. You're looking to have the flour combine with just enough water that it just comes together. You don't want too much water, or else you'll end up with ugly looking latkes like mine. You're going for pancake batter consistency.
In a large nonstick skillet, lay down a thin coat of oil. I use nonstick, because these don't stick hard, but they're heartbreaking to lose because they're so tasty. Heat the skillet over medium heat. Add, by 1/4 - 1/3 cupfuls, the batter to the skillet. Fry on one side, until you see the edges of the latke dry up. Then, using a plastic turner, flip each latke over to cook on the other side. Press down gently to get some of the liquid to leech out of the chayote, and prevent too much sticking from going on. If it looks sticky, pour a bit more oil around the edges.
Then, flip over once more to see how the bottom is coming along. If it's beautiful golden brown like mine are in the picture, remove from the heat, and serve.