Root Vegetable and Kale Fritters with Honey Harissa AioliRoot Vegetable and Kale Fritters with Honey Harissa Aioli
Root Vegetable and Kale Fritters with Honey Harissa Aioli

Root Vegetable and Kale Fritters with Honey Harissa Aioli

Logo
Recipe - Price Rite Marketplace Corporate
RootVegetableandKaleFritterswithHoneyHarissaAioli.jpg
Root Vegetable and Kale Fritters with Honey Harissa Aioli
Prep Time20 Minutes
Servings8
Cook Time18 Minutes
Calories242
Ingredients
1/3 cup mayonnaise
2 tablespoons harissa paste
1 tablespoon honey
2 large eggs
1/2 teaspoon kosher salt
sweet potatoes, grated ( follow directions for measurement)
carrots, grated ( follow directions for measurement)
turnips, grated ( follow directions for measurement)
parsnips, grated ( follow directions for measurement)
1 cup shredded curly kale
1/4 cup all-purpose flour
3/4 cup olive oil, divided
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

 

Nutritional Information
  • 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
20 minutes
Prep Time
18 minutes
Cook Time
8
Servings
242
Calories

Shop Ingredients

Makes 8 servings
1/3 cup mayonnaise
Hellmann's Real Mayonnaise Real Mayo 30 oz
Hellmann's Real Mayonnaise Real Mayo 30 oz
$5.99$0.20/fl oz
2 tablespoons harissa paste
Not Available
1 tablespoon honey
Wholesome Pantry Organic Pure Honey, 12 oz
Wholesome Pantry Organic Pure Honey, 12 oz
$3.79$0.32/oz
2 large eggs
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
$7.99$0.44 each
1/2 teaspoon kosher salt
Bowl & Basket Coarse Kosher Salt, 16 oz
Bowl & Basket Coarse Kosher Salt, 16 oz
$1.49$0.09/oz
sweet potatoes, grated ( follow directions for measurement)
Bowl & Basket Sweet Potatoes, 3 lb
Bowl & Basket Sweet Potatoes, 3 lb
$2.99$1.00/lb
carrots, grated ( follow directions for measurement)
Fresh Carrots, 2 lb bag
Fresh Carrots, 2 lb bag
$1.99$1.00/lb
turnips, grated ( follow directions for measurement)
Fresh White Turnip
Fresh White Turnip
$0.75 avg/ea$0.09/oz
parsnips, grated ( follow directions for measurement)
Fresh Cello Parsnips, 16 oz
Fresh Cello Parsnips, 16 oz
$3.49$0.22/oz
1 cup shredded curly kale
Fresh Kale Greens, bunch
Fresh Kale Greens, bunch
$1.49
1/4 cup all-purpose flour
Bowl & Basket Pre-Sifted Unbleached Enriched All Purpose Flour, 5 lb
Bowl & Basket Pre-Sifted Unbleached Enriched All Purpose Flour, 5 lb
$2.39$0.48/lb
3/4 cup olive oil, divided
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
$24.99$0.37/fl oz

Nutritional Information

  • 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