I was browsing through my holiday Food Network magazine and noticed that some restaurants are really into using latkes as breading for sandwiches; they’re making all kinds of delicious combos and people are loving them!
The wheels started turning as I realized we had a fridge full of delicious Thanksgiving leftovers and a bag of potatoes that had been staring at me all throughout my candida cleanse. Challenge accepted!! So this afternoon, I created a paleo-friendly latke recipe and subsequently stuffed my face with some amazing Thanksgiving latke sliders.
Try NOT to make these and go through all your leftovers in one sitting, I dare you.
2 medium russet potatoes, peeled and shredded (I used my food processor)
2 tbsp. finely chopped onion
2 tbsp. coconut flour
2 eggs, beaten
1 tsp. salt
pepper to taste
5-6 tbsp. coconut oil
After shredding the potatoes, place a cloth (I used an old cut up t-shirt) inside a colander, that is suspended over a bowl. Place the potatoes in the cloth and twist up the ends to make a little sack. Squeeze the sack so most of the liquid comes out the potatoes (put some elbow grease into it!), through the colander, and into the bowl beneath. Once you think you’ve squeezed all the liquid out that you can, let the cloth sack sit in the colander over the bowl for 15 minutes to continue to drain. After that time, heat a couple tablespoons of the coconut oil in a 10in pan over medium-high heat. Pour out the liquid from the bowl under the colander, leaving the white potato starch in the bottom. Add the onion, coconut flour, eggs, and salt to the starch and stir. Mix in the shredded potato. Once the oil is hot and your mixture is combined nicely, drop 3 tablespoons of the mixture into the hot pan at a time, pressing down with a fork or spatula to spread it out into a flat circle (it should be 2-3in. in diameter). Let the latkes cook for about 4 minutes on each side, until nicely browned. Place cooked latkes on a paper towel-lined plate to soak up any extra oil. Continue cooking the rest of the mixture until it is gone, adding more coconut oil to the pan as you need it.
Thanksgiving Latkes Sliders
Now that your latkes are cooked, here comes the fun part! Make all kinds of variations of Thanksgiving latke sliders by adding different leftovers to your sandwiches. Some variations I made were:
- Turkey, Shredded Brussels Sprouts with Prosciutto, and mayo
- Turkey, mashed potatoes, and mayo
- Turkey, cranberry relish (from my sister-in-law [SIL]), and mayo
You could also add gravy, sweet potatoes, stuffing, you name it! It’s super delicious, no matter how you put it together. My favorite was the brussels sprouts (I told you I have a weakness for those!). Mmm, mm, good.
(Depending on the recipes you use for each of your Thanksgiving sides, these sliders can all be made gluten/grain/dairy/sugar free!)
Turkey, Shredded Brussels Sprouts with Prosciutto, Mayo
Turkey, cranberry relish, mayo
Turkey, mashed potato, mayo