I grew up eating my grandma’s Lithuanian-style potato pancakes. This year I decided we’d celebrate Hanukkah. I’ve always loved the story behind what Hanukkah is about and we need more than ever to heal the world and find peace. Acts of loving kindness to heal us and heal the world. This I’m certain I need more of and everyone needs more of as 2020 comes to a close.

According to www.LearningToGive.org, ‘The most modern and broadly understood notion of tikkun olam is that of "repairing the world" through human actions. Humanity's responsibility to change, improve, and fix its earthly surroundings is powerful. It implies that each person has a hand in working towards the betterment of his or her own existence as well as the lives of future generations. Tikkun olam forces people to take ownership of their world. It is them, not G-d, who will bring the world back to its original state of holiness.’

Share and enjoy a bit of these delicious latkes with those you love. Making these in the oven is a game changer for reducing the frying mess in your kitchen and this way everyone can sit at the same time and have a piping hot latke. Enjoy.

*Flour choice: use what you prefer. I love cooking with teff flour, but all-purpose, rice, buckwheat or gf will work.

Makes: 18 latkes

2 lbs. baking potatoes, peeled

1 yellow onion

1 heaping teaspoon sea salt

2 teaspoons baking powder

1/4 cup teff flour (or all-purpose, or other)

2 eggs

1/2 cup sunflower or olive oil

Method:

1. Preheat oven 400F/200C. *If you wish to make (both) 2 sheet pans at the same time, use convection/fan and reduce the oven temperature by 25 degrees.

2. Peel the potatoes and onion and slice into large chunks that will fit in the food processor.

3. Using the large (coarse) holed grater blade on your food processor, grate the potatoes and onion.

4. Line a large mixing bowl with a towel and place the shredded vegetables on top. Wrap them in the towel and press firmly to absorb the excess water from the potato. You may need a second towel. Remove the towel.

5. Over the dried potatoes measure the sea salt, baking powder, teff flour (or preferred). Stir to combine well. Crack the eggs and beat with a fork in a separate container, then pour over the potatoes and mix until thoroughly combined.

6. Line a rimmed baking sheet with parchment paper. Then, pour 1/4 cup of oil onto the parchment paper. Some recipes suggest heating the baking sheet with the oil, but this can be dangerous and I found similar results by using room temperature oil and placing latkes on top. *This is how I make oven-fried falafel and it works perfectly, with less danger involved (i.e. burns or smoking oil).

7. Drop the batter by 1/4 cups onto the parchment paper. Then, slightly press each latke to flatten with a spoon.

8. Bake for 20 minutes. Remove from oven and be very mindful of the hot oil and carefully flip each latke and bake for 15-20 more minutes or until golden brown and crispy.

9. Transfer the latkes to a platter and serve with yogurt and applesauce. Repeat the baking with the remaining latke batter.