My favorite holiday dish is potato latkes. The typical latke is made with potato, flour and eggs. I however, like to make a little healthier by adding carrots and using almond meal. You can also replace the white potato with a sweet potato if you are staying away from white starches.
I’ve made dozens of latkes and this is by far the best recipe I’ve made. (Jeremy agrees :).
Although Hanukkah is a celebration that entails a good deal of fried food, if you saute these in a bit of olive oil rather than deep frying them, they’re a nice alternative to regular greasy Hanukkah food and a much healthier latke.
- 1 large potato, peeled and shredded
- 1 cup shredded carrots
- 1/2 medium onion, Julienne
- 1 eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons gluten free all-purpose flour or almond meal/flour
- Olive oil, for frying
- Using a hand grater, grate the carrots, potato, and onion into the bowl. Add eggs to the bowl. Add salt, pepper, and flour. Mix until the vegetables are well coated.
- Heat 1/2-inch oil in a large skillet over medium to medium high heat.
- Drop mixture into oil in 3-4-inch mounds, press down gently with spatula to form patties. Fry until golden, about 3 minutes on each side. Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.