Tasty Tuesday-Happy Channukah Latkes for Pups and Peeps

 Happy Channukah!

Saturday was the first night of Channukah, time to celebrate the festival of lights and the miracle of the oil and time to eat Latkes!  This year mom made two versions a traditional one for her and dad and a baked one just for us (our cool squeeky blue and silver Channukah ball is from Zoomies NYC).


The Latke King's Latkes from the New York Cookbook 
(these are hands down the best latkes you will ever eat)

•   2 1/2 lbs Idaho russet potatoes
• 1 medium yellow onion
• 2 eggs beaten
• 1/4 cup Matzoh Meal
• 1 tsp kosher salt
• 1/4 tsp pepper
• 1/4 cup minced fresh parsley
• olive oil (not extra virgin)

Scrub the potatoes (peeling is optional, but I did peel) and then grate them in the food processor.  Place the grated potatoes in a colander and place the colander over a large mixing bowl.   Squeeze the potatoes very well and try to get out some of the moisture.  Leave the potatoes sitting in the colander while you mince the onion (you can use the food processor fitted with a different blade or do it by hind).  Once the potatoes have drained of some moisture.  Place them aside and pour the accumulated moisture out of the mixing bowl, but leave the potato starch that has stuck to the bottom.   (If you want you can grate the potatoes ahead of time and store them in the fridge for up to one day).  Stir the potatoes and onions together in the bowl with the potatoes starch.   Add the matzoh meal, beaten eggs, salt, pepper, and parsley and stir together very well.  Set aside for ten minutes.   In a cast iron skillet (cast iron is important for the heat distribution) heat 1/4 inch of olive oil until it is very nice and hot (a bit of potato should sizzle impressively when dropped in.)  Scoop out the Latke mix in 1/4 cup amounts and immediately flatten with a metal spatula.  Cook for 4 to 5 minutes per side until very brown and crispy.  Transfer to a plate lined with paper towels and keep warm in the oven.  Keep frying the Latkes until you have used used up all of the batter.    Serve with apple sauce and sour cream.

 So that recipe is great, but mom says too much oil for pups and not enough nutrition in the russet potatoes, apparently sweet potatoes being higher in vitamins and antioxidants are better for us.)

Baked Latke's for Pups 

• 2 large sweet poatoes, grated
• 1/4 cup unsweetened apple sauce
• 1 diced apple
• 1/4 cup wheat germ
• 3 tbsp walnut oil
• 2 tbsp Black strap molasses or honey
• 2 eggs beaten
• Plain non fat yogurt for serving

Preheat the oven to 400 degrees.  Stir all of the Latke ingredients in a large bowl until well combined.  Line a baking sheet with foil and spray with non-stick spray.   Spoon the Latke mix by 1/4 cups and flatten them, bake for 20 minutes until well browned and cooked through.  Serve as a kibble topper with a dollop of non-fat yogurt.  Happy Channukah!