Latkes

This is a healthier version for the holidays.

What you need:

Three Russet potatoes

Three yellow potatoes

Half of a white or yellow onion

Salt and pepper

Three eggs

Half a cup of almond flour

Canola oil

Applesauce

How to make:

Let your eggs warm to room temperature.

Wash and peel potatoes.

Using a grater or food processor, turn potatoes into shreds.

Wrap shreds in a towel to soak up moisture. Tying them into a ball in cheese cloth and suspending it from the kitchen faucet is also an option.

Grate onion on smallest setting so that you end up with easy to mix onion mush.

In a large bowl combine beaten eggs, flour, onion, salt, pepper, a small splash of canola oil and mostly dry potatoes shreds.

Fill sturdy pan with 1/4 of an inch of canola oil and turn up to medium heat.

Once oil seems warm, plop a spoonful of the mix into the pan and flatten slightly.

Let cook for three minutes on each side.

When done, transfer latkes to a paper towel covered rack or plate to remove excess oil.

Serve with cinnamon sprinkled applesauce or your favorite dipping sauce.

Caution if you plan to use garlic. I love it but garlic can burn easily with these tasty latkes.