Cabbage, Carrot and Kale Latkes

• 5 cups

  napa cabbage

  5 cups finely shredded napa cabbage

• 2 cups

  purple kale

  2 cups finely chopped purple kale

• 1 1/2 cups

  carrot

  1 1/2 cups grated carrots

• 1/2 cup

  cilantro

  1/2 cup chopped cilantro

• 1

  serrano chili

  1 serrano chili, optional

• 1 teaspoon

  baking powder

  1 teaspoon baking powder

• 1 to 1 1/2 teaspoons

  salt

  1 to 1 1/2 teaspoons kosher salt

• 2 teaspoons

  cumin seed

  2 teaspoons cumin seeds, toasted and crushed

• •

  flour and cornmeal

  Flour and cornmeal

• 3

  egg

  3 eggs, beaten

• •

  neutral oil

  Neutral oil, for frying

Steps

1. 1

   Mix the cabbage, kale, carrots, cilantro, optional chili, baking powder, salt, cumin, flour, and cornmeal.

2. 2

   Add the eggs and mix until the vegetables are coated and the batter holds together. Rest for 10 to 15 minutes.

3. 3

   Heat a skillet with a thin layer of oil over medium heat.

4. 4

   Fry small flattened mounds in batches until deep golden and crisp on both sides.

5. 5

   Keep the cooked latkes warm in a low oven while you finish the rest.

Notes

• Serve with sour cream, Greek yogurt, or crème fraîche.