Potato pancakes are associated with the Hanukkah holiday, but they can be an elegant addition to any meal all year long. This recipe forgoes the usual peeling and deep-frying for a subtle boost in value that your taste buds AND your body will appreciate! Vegan friendly, gluten-free, can be grain-free.
- 4 small-medium potatoes (total: 1½ lbs / 700 g), scrubbed or peeled (Russet potatoes are recommended)
- 1 cup / 160 g whole brown rice or quinoa flour*, toasted under the broiler setting of your oven or:
- 120 g almond meal or coconut flour
- 1 large or 2 small yellow onions, peeled, minced
- 1 clove fresh garlic, minced or:
- 1 tsp. / 3 g granulated garlic powder
- 2 Tbsp. / 7½ g fresh parsley, chopped
- 1 tsp. / 2 g ground black pepper
- 1 tsp. / 6 g salt or substitute
- 1 Tbsp. / 15 ml olive oil
*Make your own quinoa flour by toasting 1 cup / 170 g whole uncooked quinoa, then grinding to a powder.
- Preheat oven to 450ºF / 230ºC. Line large baking sheet with parchment paper, and mist generously with oil.
- In a food processor, grate potatoes using shredding disk; or grate by hand (a way to burn energy!).
- Transfer to a large bowl and add remaining ingredients other than the oil. Combine well.
- Drop ¼ cup potato mixture onto prepared pan and flatten.
- Mist the tops of the pancakes with oil.
- Place baking sheet in oven. Bake 15 minutes, turn latkes over, and bake an additional 15 minutes or until brown and crisp on both sides.
Serve with applesauce (½ cup / 120 ml = 1 fruit exchange) and plain yogurt, preferably organic pastured or vegan (¾ cup / 180 g = 1 carb + 1 protein exchange), if desired.
Serving size:2 latkes
Exchanges per Serving: 1-1½ Carb, 0 Protein, ½-1 Fat