If you live in Nashville, you've likely heard about or tried a peach from The Peach Truck by now. And if you're elsewhere and haven't, here's where you can get a box. They're Georgia-grown and come in various varieties week to week, each flaunting their own brand of beautiful and delicious. This summer I'm getting to help sell these peaches, which also means I get to take a bag home with me after every shift (note: food bonuses are the best bonuses). To make sure they get put to good use, my goal's been to try something new in the kitchen with them every week, and today's result was BANGIN'... so I'm sharing it with you. This week's peach variety is the Fiesta Gem, which has a nice deep red color, shown off by the chutney below. This recipe makes enough for about two latkes, which is enough for about one hungry me. Enjoy!
Kohlrabi Latke with Sweet & Spicy Peach Chutney and Yogurt Sauce
Chop up or shred around 2 cups of Kohlrabi, cabbage, or potato. Mix egg in a bowl. Add in your chopped up veggie-of-choice and a teaspoon of salt with the egg. Add panko crumbs and stir until the consistency of the mixture is easily moldable into latke cakes. Heat a tablespoon or two of oil in a pan on medium to high heat, then place your latke cakes in the pan, flipping when the edges begin to brown. Remove and place on a paper towel to absorb the excess oil.
Put a saucepan on medium to high heat and add two whole peaches, removing the skins and pits. Try to include as much of the watery juice of the peaches as you can. Add in 2-3 tablespoons of honey (I used Trader Joe's Turkish Honey, which has a nice orangey flavor). Then add 2-3 teaspoons of cumin, which gives this chutney a curried flavor, balancing out the sweetness and adding a nice complexity to an otherwise simple dish. Simmer and stir the mixture until reduced to the thickness of an applesauce. Remove from heat.
Top each of your latkes with the warm peach chutney and then drizzle with any plain yogurt. Annnd, you're done. Try not to swallow them whole.
More peach stuff soon,