Potato & Yam Latkes
Latkes are one of the most symbolic foods of Chanukah. During Chanukah, we eat food that is loaded with oil, to symbolize the miracle of the oil lamp that lasted 8 days.
I created the healthiest version of potato latkes, without compromising on flavor. Instead of frying, I'm baking. Instead of eggs, I'm using flaxseed meal, and instead of shaping them in a round shape, I shaped them with menorah and dreidel cookie cutters for some extra fun! It is an easy and delicious recipe that everyone will enjoy!
Tip: you can grate the potatoes, yams, and onions in the food processor using the grater tool.
Ingredients
Yield: 13 latkes
Yam Latkes:
9-10 yams, peeled and grated.(about 5 cups, grated)
1 onion, thinly chopped
1/4 cup flaxseed meal mixed with 3/4 cup water, let sit for 15 minutes
1/3 cup gluten-free oat flour
1/4 cup olive oil
+Salt
+Pepper
more olive oil to drizzle on top
Potato Latkes:
Yield: 13 Latkes
10 potatoes, peeled and grated. (about 5 cups grated)
1 onion, thinly chopped
In a bowl, mix 1/4 cup flaxseed meal with 3/4 cup water, let sit for 15 minutes
1/3 cup gluten-free oat flour
1/4 cup olive oil
+Salt
+Pepper
Directions
Heat oven to 350 F.
Take a baking sheet and line with parchment paper.
Take a clean kitchen towel and wring the grated potatoes and onion to get rid of all the excess liquid. This step is very important and will help make the latkes super crunchy and keep their shape.
In a mixing bowl add potatoes, onion, flaxseed meal, gluten-free oat flour, olive oil, salt, and pepper. Mix with your hand until well incorporated.
Take a cookie cutter with your desired shape. Lay the cookie cutter on the baking sheet, take a scoop of the batter and place it in the cookie-cutter, pressing tightly with your fingers into the mold. Then, gently lift the cookie-cutter. Continue with the rest of the batter. Drizzle some olive oil on top and bake in the oven for about 35 minutes. Let it sit for 10 minutes before serving.
The same directions apply to the yam latkes.
