Root Vegetable and Kale Fritters with Honey Harissa Aioli
1. Preheat oven to 250°; line rimmed baking pan with paper towel. In small bowl, stir mayonnaise, harissa and honey; cover and refrigerate. Makes about 1/2 aioli cup
2. In large bowl, whisk eggs, salt and 1/2 teaspoon fresh cracked pepper. Add vegetables, kale and flour; toss. Makes about 4 cups.
3. In large nonstick skillet, in 3 batches, heat 1/4 cup oil over medium heat; drop 1/4 cupfuls vegetable mixture into mounds in skillet. With spatula, press mounds into 3-inch patties; cook 6 minutes or until golden brown, turning once. Transfer latkes to prepared pan; keep warm in oven. Makes 16 latkes.
4. Serve latkes topped with aioli
- 21 g Total fat
- 4 g Saturated fat
- 54 mg Cholesterol
- 248 mg Sodium
- 13 g Carbohydrates
- 2 g Fiber
- 6 g Sugars
- 3 g Added sugars
- 3 g Protein
Directions
1. Preheat oven to 250°; line rimmed baking pan with paper towel. In small bowl, stir mayonnaise, harissa and honey; cover and refrigerate. Makes about 1/2 aioli cup
2. In large bowl, whisk eggs, salt and 1/2 teaspoon fresh cracked pepper. Add vegetables, kale and flour; toss. Makes about 4 cups.
3. In large nonstick skillet, in 3 batches, heat 1/4 cup oil over medium heat; drop 1/4 cupfuls vegetable mixture into mounds in skillet. With spatula, press mounds into 3-inch patties; cook 6 minutes or until golden brown, turning once. Transfer latkes to prepared pan; keep warm in oven. Makes 16 latkes.
4. Serve latkes topped with aioli
