Many thanks to Tamar Bacon who wrote this week to share this “kid friendly” original variation of a potato latke recipe that will use some of the greens in the shares.
1/4 C olive oil
5 cups loosely packed kale leaves (discard stems)
2 small zucchini peeled and cut in large chunks
2 tsp parsley
1 clove garlic
1 small onion in chunks
1/3 C white whole wheat flour
1 tsp salt
4 medium golden potatoes peeled
Safflower or olive oil for frying
Sea salt for finishing
Puree olive oil, eggs, kale, zucchini, parsley, garlic and onion till smooth. Add flour and salt and mix till incorporated. Grate potatoes on large grater and add to green mixture.
Fry in safflower or olive oil to coat the bottom of the pan till crisp on one side, flip and fry till cooked through. Finish with sea salt.
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