Organic Zucchini & Asian Pear Latkes with Creme Fraiche & Applesauce

Ingredients:

1 pound of organic, heirloom zucchinis

1 pound of organic, heirloom Asian pears

2 organic, red onions, large-sized

2 fresh, organic, heritage, chicken eggs, large-sized, beaten up

2 TBL organic amaranth seed flour
(A coffee grinder can turn the seeds into flour)

1 and a half tsp salt, sea salt, finely-ground

1 tsp organic black pepper, finely-ground

For frying: organic grapeseed oil mister, and a non-stick pan

Topping:

1 cup organic creme fraiche, pasteurized

1 cup of organic, granny smith applesauce (organic stevia-sweetened)

Or, instead of apple sauce, put a tablespoonful of farmed, Beluga caviar (omit the salt from the recipe for this topping)

Directions:

1. Wash, trim off ends, peel, rinse again: zucchini and asian pears. Core all pears. Trim, and peel the three outer layers from each of the red onions. Rinse the onions. Pat everything dry.

2. Grate pears, onions and zucchinis using a kitchen mandolin tool.

3. Wrap/roll up grated pears, onions and zucchinis in a clean, unbleached, organic cotton terry, kitchen towel. Wring it out evenly to dry it out completely so the oil doesn't pop when frying the latkes.

4. Mix together the grated onions, pears, zucchinis, salt, pepper, eggs, and flour. Use a large melon baller to drop even amounts onto frying pan. Use a spatula to flatten each latke out in the pan.

5. Fry each side of latkes, in a preheated pan, lightly misted with grapeseed oil, on medium heat. Drain latkes on unbleached, disposable, organic cotton paper towels and allow them to cool for five minutes.

6. Spoon a generous dollop of creme fraiche and a second dollop of applesauce onto each latke.