Nateur Cooking With Leanne Citrone: Traditional Hanukkah 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

Instagram: @leannecitrone

Tell us about yourself: I just launched a supplement line named UDEA. I love to cook and develop recipes. I’ve always enjoyed cooking and creating new recipes, but it was only after becoming a certified Nutritionist and Holistic Health Coach at the Institute for Integrative Nutrition that my passion for food became a philosophy for living.

Favorite dish to serve at a dinner party: Very heavy on the sides. I love a seasonal salad or hearty vegetable sides.

Favorite skin food ingredient and why: Turmeric. I love to make a big pot of tea in the mornings with fresh ginger, turmeric and lemon. 

Top three Instagram accounts for inspiration: @thefirstmess, @udeawellnes, @thehappyplaceofficial 

Must-have cookbook: Alice Waters

Favorite tableware brand/items: Falcon Enamelware and Heath Ceramics

Dinner ambiance or vibe when throwing a party: Relaxed, comfortable, elevated chic

Three things you always keep in your refrigerator: Fresh fruit and vegetables from the farmers market, Zabs hot sauce, Sunny Days dip

Favorite healthy treat: Spicy and Salty Nut Clusters

Eat this recipe for: Hanukkah, traditionally, but this is a favorite for any time of the year!

Recipe: Traditional Hanukkah Latkes

Ingredients

  • 3 1/2 to 4 lbs Yukon gold potatoes
  • 2 medium onions, halved with the skin removed
  • 4 tablespoons salt
  • 3 medium eggs, beaten
  • 1/3 to 1/2 cup all-purpose whole grain flour
  • 3/4 teaspoon cracked pepper
  • 1 cup olive oil

Method

1. Wash and peel your potatoes.

2. For the next step, 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). Then 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 a Cuisinart, first cut the potatoes into quarters and using the shredder disk, feed the potatoes and onions into the machine. Then remove the mixture, and place in a plastic non-reactive colander, add the salt as above, and leave to drain for 10 to 15 minutes. 

3. After the mixture has drained, take a kitchen towel (not a paper towel) or cheesecloth, and place the potato mixture into the center of the towel, hold it over the kitchen sink and squeeze out as much of the liquid as possible.

4. Place the mixture into a bowl and add the eggs, flour, the remaining 2 tablespoons of salt, and pepper. Combine well.

5. Heat your oil in a high-sided 12-inch skillet over a 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 place things carefully into the pan from a close distance.) Then flatten slightly with a spatula.

6. Cook for 3 to 5 minutes until the bottom is golden brown then carefully turn and cook the other side. Make sure not to overcrowd the pan, as you need to give the latkes space to cook or they will get soggy instead of crispy.

7. Once cooked, use tongs to 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.

8. Serve with your favorite toppings such as creme fraiche, smoked salmon, ricotta cheese, peaches, honey, shallots, chives, tomatoes, dill, cucumber and avocado - whatever your heart desires!