Potato Latkes - Whole30, Gluten-Free

Potato Latkes with 'Sour Cream' and Smoked Salmon are the ultimate Hannukah treat. They're Whole30 compliant, but also addictive!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the Coconut Sour Cream: The day before cooking, place an unshaken and sealed can of full-fat coconut milk in the fridge. The following day, open the can and spoon off the solidified cream. Add cream to a bowl along with the juice of half a lemon. Whisk until smooth and creamy. Taste for seasoning and adjust lemon juice as required. Cover bowl with wrap and return coconut to fridge until ready to serve.

Step 2

For the Potato Latkes: Use the coarse side of a box grater or food processor to grate potoatoes and onions separately.

Step 3

Firmly squeeze liquid from grated potatoes into a large mixing bowl. Allow drained liquid to sit in the bowl for a few minutes then drain, reserving the starch that has settled on the bottom of the bowl. In a separate bowl, squeeze liquid from grated onion.

Step 4

Add drained potato, onion, egg, salt and pepper to bowl with starch. Toss everything until thoroughly mixed. Set aside.

Step 5

Preheat 2-3 tbsp avocado oil in a 12” non-stick skillet over medium-high heat. Form small mounds of the potato mixture in your hands, squeezing out any additional liquid that has released. Add potato mixture to hot oil. Fry latkes 4-5 minutes per side or until golden brown and cooked to your desired doneness. **If required, add more avocado oil to the pan.

Step 6

Transfer cooked latkes to a tray lined with a cooling rack and season immediately with flakey sea salt. If making in advance, reheat cooked latkes in a 350F oven until warmed through (approx. 8-10 minutes).

Step 7

To serve, spoon a dollop of coconut sour cream, fan slices of smoked salmon overtop and garnish with chopped chives.

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