I've got a warm and filling recipe to share for today's dinner spotlight. It uses part of the very common plant I mentioned last week. It can also be adjusted to fit different tastes. It's pretty similar to a potato pancake many are familiar with. Due to the plant's hardiness, it's accessible to a wider range of people.
Similar to a latke or other potato fritters, this meal is enjoyed by several cultures. It's more common in remote areas that have access to the joicatta
plant. It can grow in many conditions and is easier to maintain than potatoes or other starches.
The base is made from the tuber-like roots of the plant. They keep well in storage and are full of nutrients that may be hard to get elsewhere in those regions.
First the roots need to be prepped. They are washed and if desired, peeled.Then the root is grated into thin strips over a large mixing bowl. To ensure a good consistency, excess water is squeezed out of the resulting pulp. Paper towels or thin clean towels may be used.
Seasoning is added to taste and mixed thoroughly into the now dry pulp. Sometimes other mix-ins are added like thinly sliced vegetables or finely chopped meats. The traditional recipe is usually plain.
The binding agents are then added and mixed into an even consistency. The zettka batter is now ready to cook.
Oil or animal fat is melted in a large pan or skillet. Once hot, large spoons of the batter are carefully dropped into the oil. They are cooked until golden brown on each side, being carefully flipped in between. After cooking, some people prefer to drain off extra oil with a paper towel.
The zettkas are now ready to eat. A common topping is sour cream, but this varies between households. Others enjoy pairings such as applesauce, ketchup, or even simply plain all together.