Two-Toned Potato Latkes

by Ricki
(Toronto, Ontario, Canada)

Two-Toned Potato Latkes

Two-Toned Potato Latkes

3 small white or Yukon Gold potatoes, scrubbed and grated

1 medium sweet potato, peeled and grated

1 large onion, grated

2 Tbsp. (10 ml.) extra virgin olive oil

3/4 cup (110 g.) kamut flour or (100 g.) whole spelt flour

2 tsp. (10 ml.) baking powder

3/4 tsp. (7.5 ml.) fine sea salt

1 Tbsp. (15 ml.) finely ground flax seeds

2 Tbsp. (10 ml.) water

1 tsp. (5 ml.) garlic powder

1 Tbsp. (15 ml.) dried dill weed

1/2 tsp. (2. 5 ml.) smoked paprika

Using a food processor or box grater, grate the potatoes and sweet potatoes and place in a large colander. Squeeze the mixture with your hands as if squeezing a sponge to get out as much of the starchy liquid as you can. Place in a large bowl.

Grate the onion and add it to the potato mixture along with the remaining ingredients. Mix together very well, using your hands if necessary.

Heat a cast iron or other nonstick skillet over medium heat. Using a large ice cream scoop or 1/3 cup measuring cup, scoop the mixture into the pan, flattening the pancakes with a spatula (they should be fairly flat). Cook about 3-4 minutes, until bottoms are golden; flip and cook on the other side another 3 minutes or so, until golden. Keep pancakes warm as you continue to cook them. Serve immediately with apple sauce, sour cream, ketchup, cranberry sauce, chutney, or other topping of choice.

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