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Hannakah Baked Scallion-Ginger Latkes




Source of Recipe


Gal


List of Ingredients




Baked Scallion-Ginger Latkes


1 1/2 Pounds White or Gold Potatoes
2 Teaspoon Lemon Juice
3/4 Teaspoon Salt
1 Generous Bundle Scallions (about a dozen), Cut into 1-Inch Pieces
1 Tablespoon Minched Fresh Parsley
1 1/2 Tablespoons Finely Minced Fresh Ginger
1/4 Cup Garbanzo Flour
1 Tablespoon Flax Seeds, Ground
1/4 teaspoon Ground Black Pepper

2 – 4 Tablespoons Canola Oil


Recipe




Preheat your oven to 375 degrees, and use 1 or 2 tablespoons of the canola oil to generously grease a baking sheet.

Don’t be shy; you need to really smear it on so that nothing stick later.

Peel and grate the potatoes, placing them in a colander in the sink or set over a large bowl.

Sprinkle with the lemon juice and salt, to prevent browning and extract some of the water, and let sit for 5 – 10 minutes.

Squeeze the potato shreds with your hands to extract the excess water.

Don’t be shy, really wring those spuds out, because too much water now will mean less crispy latkes later.

Transfer the significantly drier potatoes into a [dry] large bowl.

Cut the scallions into one-inch lengths, and add to the potato.

If your scallions are on the chunkier side, slice them in halves or quarters first.

Add in the parsley, ginger, flour, ground flax, and pepper, and toss to combine.

Scoop out about 1/4 cup of potato mixture for each latke, and use your hands to really press it all together.
P
lace each latke on the prepared sheet fairly close together since they don’t spread.

Flatten each mound down as thin as possible to get crispier results.

Brush the tops of the pancakes with 1 – 2 tablespoons of oil, and again, don’t be skimpy about it.

Side your sheet of latkes into the oven, and bake for 20 minutes.

At that point, flip them all over, and bake for another 15 – 20 minutes, until golden brown.

Serve immediately, with sour cream if desired.

Makes 8 – 12 Medium-Sized Latkes