Recipe

Happy Second Night Of #Hanukkah! You Don’t Need To Celebra

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Happy second night of #Hanukkah! You don’t need to celebrate the festival of lights to enjoy latkes, also known as potato pancakes. Instead of grating and squeezing the potatoes by hand, simply insert peeled potatoes in your juicer and use the potato pulp! Drink the juice, too, it’s surprisingly rich in #vitaminc. ⁠
📷 by @lizmoody, check out her page for the recipe!⁠
We have a vegan potato pancake recipe on our site. Click the link in bio! 👉@kuvingsusa⁠

[INGREDIENTS]⁠
2 ½ lbs. potatoes (about 5 medium potatoes)⁠
1 small yellow onion⁠
1 garlic clove⁠
1 tsp salt⁠
½ tsp black pepper⁠
2 tbsp all-purpose flour⁠
2 tbsp flaxseed meal + 6 tbsp water (for 2 flax eggs)*⁠
3-4 tbsp vegetable oil, for frying⁠
*For a non-vegan version, use 2 eggs.⁠

[DIRECTIONS]⁠
To make the flax eggs, whisk the flaxseed meal and the water in a small bowl. Set aside to thicken. Peel potatoes, onion, and garlic. Process potatoes, onion, and garlic through the slow juicer. Set the juice aside. Transfer the potato pulp to a large bowl. Add the salt, pepper, flour, and eggs. Mix well to combine. Carefully pour the potato juice into a separate container, leaving behind the layer of potato starch at the bottom of the juice cup. Use a spatula to scrape the starch into the potato mixture. Mix well.⁠

Heat vegetable oil in a large skillet. Place heaping spoonfuls (about 3 tablespoons) of batter on the hot oil for each pancake. Lightly flatten with the spoon. Fry until crispy and golden brown, about 3 to 5 minutes. Flip, and fry for an additional 2 to 4 minutes. ⁠
Transfer potato pancakes to a plate lined with paper towels to absorb excess oil. Serve immediately. ⁠