Latkes or potato pancakes are a traditional food that is eaten during the Jewish holiday of Hannukah. They are usually made with potatoes, onions, eggs and flour and are fried in oil, in celebration of the miracle of the oil flask that burnt for eight days.
This version is gluten free and high in nutrients and antioxidants from sweet potatoes and carrots.
Wash, peel and grate one onions, 2 medium potatoes, 2 medium sweet potatoes and two medium carrots.
In your VITAMIX or other high power blender place:
2 tablespoons of millet
1 tablespoon of ground almonds
1 tablespoon of flax seeds
Blend to flour consistency
Place the grated vegetables in a large bowl, add the flour mixture, 4 organic eggs, salt, pepper and sweet paprika and mix well.
In a large frying pan heat up 1 tablespoon of coconut oil
Use a tablespoon to scoop up the latke mixture and place in hot oil, flattening it with the back of the spoon.
Cook on each side until brown and crispy.
Place on plate lined with paper towels to drain.
Continue to cook the latkes in batches, adding a little oil as necessary.
Some people like to eat latkes with apple sauce. I like mine with a large green salad.
***You can vary the seasoning by using cinnamon, cumin, curry or any other spices you like.
***You can use any root vegetables with any combination for your latkes:
rutabaga, parsnips, turnips, beets… Winter squashes are also excellent.