Vigor Trigger: Click the pink for health benefits!
Makes about 35 dollar-size latkes
- 2 pounds russet baking potatoes, unpeeled
- 1 large onion, peeled
- 1 leek
- 2 tablespoons potato starch
- 1 egg
- 1 teaspoon salt, plus more for sprinkling
- 1 teaspoon freshly ground pepper
- extra virgin olive oil for frying- about a cup
- Grate potatoes (with skins on) into a large bowl using large holes of grater. (Using a food processor will not create the same texture and hence, flavor!)
- Grate onion on small holes of grater.
- Remove outer layer of leek and grate the white part only.
- Add the potato starch, egg, salt and pepper and mix with hands.
- Heat a heavy bottomed skillet over medium high heat for 5 minutes.
- Add olive oil to cover, about Â¼ cup at a time, and let it get very hot. (Test by dropping in a piece of potato, if its sizzles and browns easily, the oil is ready for you.)
- Pick up a tablespoon size of potato mixture. Squeeze between your hands to flatten and release the water.
- Place in oil and fry until deep golden brown on each side.
- Place on paper towels. Sprinkle with salt and serve immediately.
- 20 ounces butternut squash, peeled and cut into ½ inch cubes (I buy already peeled and cut at whole foods- then I cut into smaller pieces)
- 2 apples, peeled and cored, and cut into ½ inch pieces (try one Granny Smith for tartness and a Fuji for a sweeter touch)
- 2 oranges - you will need the juice and the rind
- 5-6 tablespoons raw honey
- water, about a ½ cup
- Use a paring knife to cut two large strips of peel from one of the oranges. Now cut oranges in half.
- Add the butternut squash, the apples, the orange peel and the juice of 1 orange to a pot. Add about a ½ cup water. Cover and cook over a medium flame for about 20 minutes. If more water is needed to avoid burning, add it.
- Remove orange peels.
- Put the cooked mixture in a blender, vitamix or food processor. Add about 4 tablespoons of honey and the juice of the other orange. Puree.
- Taste. Add another teaspoon or two of honey to taste.
- Serve a dollop on top of fresh latkes.