Nomad's Kitchen

Veggie Latkelets

By  | 

This delicate morsel is the love child of a latke and an omelet, so I’m calling it a latkelet.

Adding a few spoonfuls of matzo flour or breadcrumbs would make a more traditional latke, but right now it’s gluten-free and works well in a travel kitchen (where there’s usually no flour) so why change it?

I love these for breakfast or lunch, with a cool crisp salad or sliced tomato on the side.

Nomad Kitchen Tip: If you’re in a country where you’re not sure about the water, rinse any produce you’ll be eating raw (tomatoes, lettuce) with boiled water.

Ingredients

Makes 4 latkelets, or 2 servings, at about 150 calories per serving.

  • Zucchini (2 medium or 1 very large) about 2 cups shredded
  • Carrot (2 medium or 1 very large) about 1 cup shredded
  • Red onion (1 very small) about 1/4 cup shredded
  • 1 tsp salt
  • One egg
  • 2 Tbsp ricotta cheese (optional, but delicious!)
  • 1 Tbsp olive oil

Grate the zucchini, carrot, and red onion using the large holes of a hand grater. Sprinkle with salt, toss to coat, and let stand for 10 minutes to allow the moisture to seep out.

Grating the vegetables is surprisingly fast and easy!

Pile the vegetable mixture on a very clean dish towel, wrap it up, hold it over the sink and wring it out firmly in one direction and then the other until you can’t squeeze out any more moisture. (Alternatively, you could press it in a seive). Squeezing out as much moisture as you can is the key to this recipe.

In a bowl, beat the egg until it’s bubbly. If you’re using ricotta, stir it into the egg (it’s OK if it’s a little lumpy). Add the vegetable mixture and stir gently.

You want your veggie shreds to be coated with egg mixture, but not swimming in it. If it’s too wet, either add more vegetables or use a slotted spoon to drain off the extra liquid.

Heat a skillet over medium-high heat and add the olive oil. Drop spoonfuls of the mixture into the skillet and use your spatula to help shape them into patties. Cook about 2 minutes on each side, or until golden brown.

If any egg tries to leak out, just push it back into the patty shape as it cooks.
It’s easy to shape the patties as they cook.

The finished patties are tasty, nutritious, and easy to reheat in the skillet. They make a great breakfast or lunch dish, but could also be used as a side dish and would pair especially well with ham and other smoked meats.
Approximate nutrition facts from MyFitnessPal

This section of the site features simple, flexible recipes using ingredients fresh from the Mercado or farmer’s market, brimming with life and flavor.

What does that have to do with travel? Indie Travelers often save money by renting a place with a kitchen to prepare our own meals. But what can you cook with limited facilities and no staples or spices on hand? (I do assume your kitchen is supplied with salt and pepper, and that you’ll be buying a container of olive oil during your stay).

Lauren Haas is a nomadic freelance writer. She has been traveling the world, living out of a backpack, since May of 2013. She loves to travel on a budget, learning about different cultures and cuisines.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.