Latkes Galore!

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Salut everybody and welcome to a very tasty post! Last week I tried making latkes for the first time as I have been on quite the potato bender recently and was looking for some new inspired ways to incorporate my starchy friend into my meals. Thus, I stumbled across the idea of making a bunch of latkes to be able to reheat the day or two following to spice up the dish. Though when Rob and I took to making the potato patties it turned out to be too much fun, and the end result too delicious, that we devoured all 7 of them in one sitting :) Since then, we have made them once more in both slightly spicy and normal versions and the below recipe is what we used.

Latkes are versatile- they can make a great side dish, can be topped with avocado and a fried egg á la Californian, or used as a softer cracker to convey dip into your mouth. We dappled with a few different spice mixtures and agreed that the following are our favorites:

          • Spicy latkes (featuring chili powder and a bit of turmeric for a little extra color)

          • Festive Fall allspice latkes (featuring thyme, oregano, and cumin)

*the quantities of each spice is up to your personal palette (we didn’t measure :)) so I encourage you all to do some experimenting of your own!

Recipe inspired by Healthy Recipes:

Ingredients

  • Olive or coconut oil (to grease the parchment paper)

  • 1 lb. white potatoes

  • 1 small onion (2.5 oz)

  • 1 large egg

  • 1/2 teaspoon sea salt

  • 1/8 teaspoon black pepper

  • 1/4 teaspoon garlic powder

  • 1/2 teaspoon chili powder (optional)

  • 1 tablespoon coconut flour, or 2 tablespoons all purpose flour

  • Sour cream/ plain greek yogurt and fresh cut chives for topping

Instructions

  • Preheat oven to 450F/ 230C. Line a rimmed baking sheet with unbleached parchment paper marked as safe for high heat baking. Grease the parchment paper with oil.

  • Grate the potatoes using your food processor’s grating attachment. Wipe the food processor clean with a paper towel, and use the food processor's standard blade to chop the onion. (*I used a cheese grater for both and it worked beautifully)

  • Place the shredded potatoes and the chopped onion in a colander over a bowl and press firmly with your hands, repeatedly, to remove as much liquid as possible.

  • Empty the bowl from the liquid, wipe with a paper towel, and transfer the potato/onion mixture to the bowl.

  • In another small bowl, beat the egg with the salt, pepper, garlic powder and optional chili powder.

  • Add the egg mixture to the potato mixture and stir, then add the flour and stir to combine.

  • Drop spoonfuls of the mixture into the prepared baking sheet, forming 12 very thin pancakes- press with your hands to flatten the patties as much as you can, while keeping their shape.

  • Bake the latkes for 15 minutes, until crisp and deep golden brown on the bottom. Remove pan from oven, flip the latkes to the other side and bake 10-15 more minutes, until crisp and deep golden brown on the second side.

  • Serve immediately, with a dollop of plain Greek yogurt or sour cream and fresh chives.

So what do you all think about latkes? Are you also a fan of the humble spud? Could you see yourself incorporating this one into your weekly repertoire? If you all make this one don’t forget to tag me on IG (@alexandratempletonfit)

Thank you all so stopping by this week and I’ll see you here next Tuesday for a new blog! Until then, happy cooking!

xoxo,

Alexandra 

Sources:

DeLeeuw, Vered. “Baked Latkes, Healthy and Easy Recipe.” Healthy Recipes, 27 Oct. 2019, healthyrecipesblogs.com/baked-latkes/#wprm-recipe-container-14428.