I don’t care if you celebrate Hanukkah… or how you choose to SPELL Chanukah! I don’t even care if you know what Hanukkah is (does anyone…really? I dunno, you get presents for 8 nights in a row and you have FOMO when everyone celebrates christmas and watches christmas movies and gets a christmas tree and resonates with santa! Thaaaat’s Hanukkah!)
Ok but you know why I don’t care about any of those things? Because these spiralized potato latkes, albiet a traditionally Hanukkah-ish food, tastes great even NOT during the 8 nights of Hanukkah! I mean, we’re talking about pancakes…made from potatoes. So basically french fry pancakes. That are socially acceptable to eat for dinner. With applesauce.
Thank you, Hanukkah! And thank you ILENE, from the The Colorful Kitchen, whose super cool SPIRALIZED potato latkes recipe this is.
If you wanna know more about spiralizing, I did a whole podcast episode about it! LISTEN HERE <<
And if you wanna get more of Ilene’s groundbreaking healthy holiday recipes, grab her Holiday Season ebook!!
Which is completely FAH-REE when you pre-order her debut cookbook, The Colorful Kitchen, before December 12th when it hits stores! You keep the ebook and you gift the cookbook…to yourself and it’s a win win win win win. (Lots of winning b/c lots of peoples’ mouths will be satisfied when you cook out of both, right?)
- Check out her book on Amazon here and if you decide to order it,
- go here with your order deets to claim your FREE Healthy Holiday Season E-Cookbook! SWEET! But without refined sugar.
Ok, back to these spiralized latkes.
Here’s the recipe:
- 1 tablespoon ground flaxseed
- 3 tablespoons warm water
- 2 pounds russet potatoes, spiralized*
- 1 small onion, diced
- ¼ cup flour of your choice
- salt and pepper to taste
- oil for frying
- Prepare the flax “egg” by stirring the ground flaxseed and water together in a small bowl. Let sit 10 minutes before using.
- In a large bowl, mix the spiralized potato, onion, flour, salt, pepper and flax “egg” together.
- Heat ¼” of oil in a large sauce pan at medium-heat. Line a plate with a clean towel or paper towels.
- Ball up a handful (about ⅓ cup) of the potato mixture together, then place it on the pan. Use a spatula to press it down, then fry for 5-7 minutes on each side, until golden brown.
- Place the latke on the towel-lined plate to absorb the excess oil. Repeat the process until all the mixture is used.
- Serve warm with cashew sour cream and/or applesauce