Ingredients:

• 2 pound russet potatoes
• 1 medium organic onion
• 6 tablespoons King Arthur organic whole wheat flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 Horizon Organic eggs
• 4 tablespoons Napa Valley organic olive oil
• Gelson's paper shopping bags, cut to fit baking sheets

Instructions:


1. Preheat oven to 500°.

2. Grate potatoes and onions. Remove from water and gently squeeze between paper towels.

3. In large bowl, combine flour, salt, and pepper. Beat in eggs. Stir in potatoes and onion.

4. Heat 1 tablespoon oil in large heavy skillet over medium heat. Scoop potato mixture with tablespoon, thoroughly squeezing each spoonful to remove excess moisture. Slide mixture into pan, gently flattening each pancake with spatula.

5. Cook 4 minutes on each side or until brown. Remove and drain on paper bags. Repeat in two more batches.

6. At this point, you can flash-freeze latkes on baking sheets (without paper bags) if serving later. To serve right away or cook frozen, transfer pancakes to two baking sheets lined with paper bags. Continue cooking in oven until crisp, about 4 minutes on each side. Serve immediately with sour cream, applesauce and my personal favorite, strawberry-raspberry preserves.

HINT FOR SUCCESS:

Latkes can be a lot of work—but they're so delicious! Draining them on paper bags is the key to reducing the fat and helping them crisp. The more moisture you can remove before cooking, the crisper they will be.
Happy Hanukkah!

- Jessica Siegel, Registered Dietician