It's that time of year when I start to crave potato latkes...the Holidays. You know, just like the ones your Bubbie used to make. Now, for not being Jewish myself, I have developed quite a healthy appetite for many traditional Jewish dishes, as fattening as most of them are prepared properly.
Trips to St. Louis always includes at least one Jewish breakfast. It is a mandatory pit stop for me. Pumpernickels Delicatessen is my current favorite deli in St. Louis, but I was introduced to Jewish deli food for the first time at Sherman Brothers Deli on Olive Road & Fee Fee. I sure miss that place. The food was so good. Beautiful Lox plates with a toasted bagel with "everything", meat knishes smothered in mustard swimming in au jus, cheese filled blintz dappled with strawberry jelly and finally potato latkes with a smear of sour cream and a dollop of applesauce.
Here's a low carb and somewhat healthier version of potato latkes. I say somewhat because they are still fried in olive oil, after all. I created this "mock" version of latkes while trying to watch my girlish figure leading into the holidays this year. I was looking for full carb flavor in this low carb dish, and THIS delivered in spades. Try it, you'll see for yourself.
1 large celery root, peeled & shredded
2 leeks - cleaned, trimmed & roughly chopped
3 cloves of garlic, finely chopped
1 bunch of cilantro, chopped
1 1/2 cups of Almond Flour
3 large eggs
1 Tbls. black pepper
1 tsp. salt
Mix all ingredients well in a bowl and chill in the fridge 1 hour to overnight. Takes cast iron pan or a plain skillet and fill with 1/2 cup extra virgin olive oil to fry them in. You will want a slotted spoon or spatula to flip & lift the latkes in the hot grease.
While the oil is heating up, make up a plate with paper towels to land the "mock latkes" and absorb the grease. To keep the latkes warm while you fry up the batches one by one, take a cookie sheet lined with tinfoil and place it in a pre-heated oven at 200 degrees. Then pop the finished latkes on the cookie sheet in the oven to keep them warm.
When you hear the hot oil snap & pop, take a handful of latke mixture and form a pattie, then slip no more than 3 at a time into the hot olive oil. Fry until golden brown, then flip and cook the other side the same way.
Remove latkes from hot oil and place them on plate with paper towels to blot, and then put them on the cookie sheet to keep warm in the oven. Sprinkle with additional salt if needed. Makes 15 - 20 pancakes.
Serve with a dollop of Greek yogurt and a smear of applesauce or apple butter. Serve with a nice bottle of Prosecco.