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1
Heat the oven to 300 degrees.
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2
Line a sheet pan with parchment and place a rack over another sheet pan.
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3
In a large bowl mix together the shredded cabbage, carrots, broccoli stems, baking powder, sesame seeds, caraway seeds, salt, oat bran, flour, cornmeal and buckwheat flour.
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4
Taste and adjust salt.
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5
Add the eggs and stir together.
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6
Let the mixture sit for 10 to 15 minutes.
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7
Begin heating a large heavy skillet over medium heat.
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8
Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture.
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9
Reverse onto the parchment-lined baking sheet.
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10
Repeat with the remaining latke mix.
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11
You should have enough to make about 30 latkes.
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12
Add the oil to the pan and heat for 3 minutes or until hot.
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13
When it is hot (hold your hand a few inches above you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan.
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14
Press down with the spatula to flatten.
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15
Repeat with more mounds.
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16
In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate 4 or 5.
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17
Cook on one side until golden brown, about 4 to 5 minutes.
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18
Slide the spatula underneath and flip the latkes over.
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19
Cook on the other side until golden brown, another 2 to 3 minutes.
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20
Transfer to the rack set over a baking sheet and place in the oven to keep warm.
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21
Serve hot topped with low-fat sour cream, Greek yogurt or creme fraiche.
