Hi everyone! I just spent a wonderful day yesterday at the Art of Food Event in Newark at the Prospect Fire Station Gallery in Newark where we were promoting healthy eating. I was debuting the new and gorgeous TBK aprons designed by Sapienza Couture which will be made to order starting later this week for the holiday season which is RIGHT around the corner.
With the holidays approaching, we will now be fab in our TBK aprons but there is still the stress of what to make to eat. How about a new fangled, simple and festive twist on Chanukah latkes/tasty appetizers/side dish?
What will your signature dish be this year?
2 cups grated yucca, about one 6 inch, peeled yucca root, grated on the large holes of a cheese grater or in the attachment of a food processor (for more info on yucca, go here: Yucca Root
1 tsp fennel seed (anise)
1/2 tsp kosher salt
1/2 tsp sugar
3 TBS almond flour or whole wheat or white flour (experiment if you choose to with other flours)
olive oil for frying
chopped cilantro for topping/garnish
Combine all ingredients (until the egg) until combined
Squeeze out excess liquid and mold pancakes into 3″ circles and set aside on a plate
In a medium to large sized non-stick pan over medium to high heat, heat up enough oil to fully coat the pan-one-two TBS
Throw a piece of grated yucca on the pan and if it sizzles, it’s ready
With a spatula, slide pancakes into oil leaving at least an inch or two between pancakes
Fry for a few minutes until golden and then flip over
When both sides are golden, remove with a spatula
Set aside on a paper towel lined plate loosely covered with foil so they stay crispy
Add more oil to pan if necessary and repeat until all the fritters are done
Serve with sour cream or any other sauce you like and chopped cilantro