Holiday Latkes

Time with family and food is how I love to spend the holidays. The preparation is a group effort which means all the children are involved - grating if they are careful with their fingers, and forming into balls and pancakes is always fun!

We didn’t use potatoes in Chinese cooking, but we did use turnips and parsnips. This recipe incorporates the goodness of root vegetables and won’t spike your blood glucose levels.

I make these the day before and then reheat them to increase the resistant starch and boost their gut benefits. Made with zero dairy or butter, our gut microbes love these latkes!

2 medium potatoes

1 large parsnip, grated

1 tablespoon ground flax seeds

3 tablespoons water (to make flax egg)

1 small onion, grated

2 tablespoons muun chi cracker crumbs

1 T muun chi lemon chia pudding (optional)

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper (or to taste)

1 garlic clove crushed

1/4 c chopped parsley or scallions

Avocado oil for crisping.

Optional garnish with muun chi CoCoFir or fresh applesauce

Prepare the Flax Egg:

In a small bowl, mix 1 T ground flax with the 3 T water. Let sit while you prepare the vegetables,

Prepare the latkes:

Using a box grater, coarsely grate the potatoes, parsnip and onion. Place in between a towel and let the liquid release from the veggies by squeezing out the moisture.

Mix the ingredients together and form into flattened pancakes.

Place in the fridge for an hour to chill before frying.

Warm the oil to med high and fry the pancakes 2-3 minutes til hot just before they turn golden. Place in fridge overnight

The next day:

Using fresh avocado oil heat to med high.

Take your cold latkes and warm them in the oil … this time to crisp them until golden.

Serve warm with dollops of muun chi CocoFir or fresh applesauce. Celebrate the goodness of family and food! And the creation of love!