Our winter CSA started this past week and boy did we get a haul. I kind of love the winter CSA; you think the fun is all gone because its not warm anymore, but NOOOOOO! You get more! In this week's box: red and white potatoes, apples, bell peppers, acorn squash, butternut squash, lettuce, spring mix, radishes, BEAUTIFUL carrots (see above, aren't they awesome?), radishes, arugula and brussel sprouts. Did I miss anything? This will keep us (or at least me) stocked for a while.
As you can probably tell, I was pretty excited about the carrots and remembered an Indian inspired vegetable fritter from Smitten Kitchen. What you should have already anticipated by now is that I didn't have all the ingredients (what?? you didn't??) for those. But it doesn't really matter, because the idea of a pancake chock full of veggies is an easy concept and you can do it in many different ways (see here for an awesome Korean version of the same idea.) Use the veggies you have on hand and decide on your spice profile and go from there. Here's how I did mine:
1 bunch kale
2 medium carrots
2 small potatoes
1 small onion
3 Tbs flour
1 Tbs cumin
1 tps paprika
1 Tbs chopped ginger
1 large garlic clove
Wash and chop kale. Heat olive oil and add crushed garlic clove. Once the garlic is brown remove from oil and discard. Add kale to the garlic flavored oil, add a few tablespoons of water and cover. Cook until wilted and the stems are cooked through.
Grate the onion, potatoes and carrots on a box grater and put in a colander to drain. In a large bowl combine beaten eggs, flour and spices (including ginger). Squeeze grated veggies to get out as much moisture as possible. Add veggies (don't forget the kale!) to egg mixture and stir to completely incorporate. Season with salt and pepper.
Heat olive oil in a skillet and fry pancakes. I was able to do 4 at a time and kept them warm in the oven while I cooked the rest. Top with a fried egg, drizzle with soy sauce (or don't, whatever you like) and you've got yourself a meal! (Not to mention that the leftovers, topped with plain Greek yogurt made for a fantastic breakfast.)