Nateur Cooking With Leanne Citrone: Traditional Chanukah Potato Latkes
Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!
Name: Leanne Citrone
Tell us about yourself: I’m a brit living in Los Angeles. I’m a recipe developer, cook and I’m very passionate about health from the inside out! All my recipes are geared towards cleaner living and I hope you enjoy!
Favorite dish to serve at a dinner party: My vegan kale caesar is always a group pleaser.
Favorite skin food ingredient and why: Turmeric. It is a great stress protector and good source of antioxidants.
Top three Instagram accounts for inspiration: Jenni Kayne Home, Sasha Piligian Andrew Huberman
Must-have cookbook: Alice Waters- The Art Of Simple Food
Favorite tableware brand/items: Everything Nickey Kehoe
Dinner ambiance or vibe when throwing a party: Outdoor California living, lots of candles, pizza in our pizza oven. Family-style food and my husband’s @michaelcitrone playlist.
Three things you always keep in your refrigerator: Very dark, super clean chocolate like Rich Chocolate. Anything that’s in season from the farmers market and New Earth Superfoods Non-Dairy Probiotic Coconut Yogurt Unsweetened.
Favorite healthy treat: My Chewy Cashew + Coconut Bars
Eat this recipe for The holiday season!
Recipe: Tradtional Chanukah Potato Latkes
3 1/2 to 4 lbs Yukon gold potatoes
2 medium onions, halved skin removed
4 tablespoons salt
3 medium eggs beaten
1/3 to 1/2 cup all-purpose flour
3/4 teaspoon cracked pepper
1 cup avocado oil
Wash and peel your potatoes.
You can use a box grater or a Cuisinart.
If you are using a box grater, leave the potatoes whole and using the large side, grate the potatoes into a colander (you’ll want to use a non-reactive plastic colander). Grate your onions and add to the bowl, season with 2 tablespoons of salt and mix together. Leave the mixture to sit for 10 to 15 minutes.
If you are using the Cuisinart first cut the potatoes into quarters and using the shredder disk feed the potatoes and onions into the machine, remove the mixture, and place in a plastic non-reactive colander add the salt and leave to drain for 10 to 15 minutes.
After the mixture has drained you want to take a kitchen towel (not a paper towel) or cheesecloth, place the potato mixture into the center of the towel, and over the kitchen sink squeeze out as much of the liquid as possible. Place the mixture back into your drained bowl and add the eggs, flour, and remaining 2 tablespoons of salt and pepper. Combine well. Heat your oil in a high-sided 12-inch skillet over medium-high heat. Once the oil is hot, measure out 1/4 cup of the potato mixture. Flatten it out with your hands and very carefully place it in the skillet. (never drop anything into hot oil from a high distance, that’s how the oil splashes back at you. Always carefully place in the pan from a close distance.) Flatten slightly with a spatula. Cook for 3 to 5 minutes until the bottom is golden brown then carefully turn and cook the other side. Make sure to not overcrowd the pan, you need to give the latkes space to cook or they will get soggy instead of crispy. Once cooked, using tongs remove the latkes and place them on a cooling rack with a baking sheet below, this will allow them to cool and the excess oil will drain off.
Serve with your favorite topping. Sour cream, apple sauce, smoked salmon, caviar, whatever your heart fancies.