Hey pixels, do you remember Meri? She is my grandmother, and the person who teaches me recipes like this one (cake) or like the recipe I’m sharing with you today.
This new recipe it’s about vegetables, not sweets… Our friend, the endive is here to feed us, my happy pixels 😉 Say hello to her. lol
This latkes are simple but delicious. You can have them for breakfast, brunch, dinner or as a starter. They are really versatile. With only four ingredients. There are easy to make. And vegan. And they can be gluten free if you use cornstarch instead of regular flour. Wow, how amazed are you?
I’m sure at this point all of you, my happy pixels, are waiting anxiously for the recipe. So here it goes…
- 1/2 big endive (or 1 smaller)
- 3 tablespoons flour
- 2/3 water
- 1 garlic clove (chopped)
Clean the endive and chop into small pieces. Heat water, when it starts boiling, add the endive and cook in the water for 8-10′. This is optional, but your latkes will be better if you do it. Set aside.
In a big bowl, mix garlic, flour and water. Stirr until the mixture has no lumps. Add the endive and mix well.
Heat vegetable oil on a saucepan. Using a tablespoon, pour small/medium mixture amounts and fry them (about 3-4′ per side).
Serve warm. They are not so good when cold, so make sure you only make the amount you need. But you can keep the mixture uncooked in the fridge for about 24 hours.