Potato Latkes

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.

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  • 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!

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