For the Love of Latkes

 

It seems as though every time you blink your eyes another holiday is creeping up around the corner.

Once I start hearing holiday music being played in the grocery store it makes me crave potato latkes like crazy!

I don’t remember when the last time I had a potato latke that I could eat without feeling ill, so I decided that this year I would take matters into my own hands and make latkes with a little, “Hillary magic.”

I must warn all of you that you will not be using any potatoes for these latkes… PUMP THE BREAKS!!!  Put on your seat belts folks!

Ingredients:

  • 5 taro
  • 4 diced scallions
  • 1 small to medium sized celery root
  • 1 small to medium sized fennel
  • 5 flax eggs (1 tbsp of flax meal +3 tbsp of water= 1 egg)
  • 1 tbsp of garlic powder
  • 1 tbsp of Thai Kitchen Green Curry paste
  • Avocado oil for frying
  • tsp of salt

Directions:

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Shred your taro, celery root and fennel in your food processor with your shredding blade.

Next,  pour out contents in a big mixing bowl.

Add in your chopped scallions, garlic, green curry paste, and flax eggs, salt and mix well.  Get your hands in there if you need.

In a frying pan, heat up avocado oil between medium and high heat.

Place patty size scoops of the the latkes in the frying pan and brown on either side.

Place the finished latkes on a parchment covered cookie tray and bake on 375 for 20 mins.

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Served with salmon encrusted with hazelnuts, caramelized veggies and asparagus.

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