Kelp-Alaria Latkes Recipe

Kara Ibarguen

Servings

40 bite-size latkes

Prep Time

30 minutes

Calories

26

Cuisine

Greek

Category

Appetizer

Kelp Flakes and Alaria Leaf fill in for the spinach in this Greek inspired potato latke recipe. Once paired with the delectable Tahini Sauce, your taste buds will dance!

Kelp-Alaria Latkes Recipe

Ingredients

  • 2 Large Russet Potatoes

  • 1/2 Large White Onion

  • Approximately ½ Cup Cooking Oil

  • 1/3 C Chick Pea Flour

  • 1/3 C Water

  • 1 tsp Kelp Flakes

  • 1 tsp Alaria Leaf

  • 4oz Feta, crumbled

  • 2 T Fresh Dill, chopped

  • Ground pepper, to taste

Directions

  1. Wash, peel, and finely shred the Potatoes

  2. Place the shredded potatoes in a colander and allow to drain

  3. Meanwhile, dice the Onion and sauté it in a small amount of Oil, until translucent, set aside to cool

  4. In a small bowl, combine the Chick Pea Flour and the Water, set aside to thicken

  5. In a mixing bowl, add the Kelp Flakes and Alaria and just enough water to re-hydrate.

  6. Squeeze the excess water from the potato with a cloth or paper towel before adding to the mixing bowl

  7. Add all of the remaining ingredients & mix thoroughly

  8. Heat an oiled non-stick skillet or griddle over medium heat

  9. Place the latke batter by the tablespoonful in the skillet, brown each side

  10. Heat until cooked through and potato is no longer crunchy, about 4 minutes