Traditional Hanukkah fare! This year topped with cranberry sauce in the spirit of Thanksgivukkah.
This makes a small amount. Feel free to scale it up as needed. For our family of three, about 1 1/2 lbs of potatoes works well for a dinner, 3 lbs is perfect so that we have leftovers.
- 1 Tbsp ground flax seed
- 2 Tbsp warm water
- 1 lb potatoes, shredded
- 1/3 cup onion, diced
- 1 1/2 Tbsp whole wheat flour (or matzo meal if you have it!)
- heaping 1/4 tsp salt
- ground black pepper
- oil for frying/baking
Combine the flax and water in a small bowl and set aside while you prepare the rest. Combine the potatoes, onion, flour, salt, pepper and bowl of flax “egg” and mix well.
OPTION 1: The Traditional Frying Method
In a non stick pan, heat several tablespoons of oil. Once hot, grab a golf ball sized amount of potato mixture and form into a flat patty. Place in oil and repeat until pan is full. Allow to cook a couple of minutes and flip once the potatoes are browning quite a bit. Cook on the other side for a few more minutes. Transfer to a plate covered with paper towels. Repeat until you’ve fried up all of the potato mixture. Serve with a topping of your choice – applesauce or cranberry sauce or whatever!
OPTION 2: The Healthier Baking Method
Preheat oven to 450. Prepare a baking sheet with parchment paper. Drizzle some oil on the parchment and distribute evenly across the bottom. (Since latkes are celebrating the miracle of the oil lamp, I did opt to use some oil. It helps the potatoes crisp up nicely and not stick, but you could do without.) Grab a golf ball sized amount of mixture and form into a flat patty on the baking sheet. Continue until you use up all the mixture. I needed about 1 baking sheet per pound of potatoes. Bake about 10-15 minutes per side, or until nicely browned before flipping. Serve with a topping of your choice – applesauce or cranberry sauce or whatever!