Maureen Radigan is the founder and teacher of The Child’s Garden Preschool, a Waldorf inspired kindergarten in Southold, N.Y. that provides a safe, natural, loving, “green” environment in which early childhood is honored, protected and can unfold in a gentle way. Stewardship and a connection to the land is a central theme because their curriculum follows the seasons of the year. The potatoes Maureen used for her recipe was from the Child’s Garden; the recipe was one the children made during a cooking class.
The Child’s Garden Latkes
3 cups grated raw potato: fingerling, purple, and sweet potato, grated
1 teaspoon of sea salt
2 free range eggs
2 tablespoons of coconut flour
½ cup coconut oil
2 tablespoon of fresh chives or scallions, chopped
Freshly ground pepper
Grate the potatoes and place in a tea towel or cheese cloth. Wrap potato mixture up and twist towel to squeeze out all the water from potatoes.
Mix the free-range eggs well. Sprinkle in the garbanzo bean flour and mix until absorbed.
Fry in a cast iron skillet, turning once until brown on each side. Serve warm with applesauce, maple syrup, and coconut greek yogurt.
Recipe by Maureen Radigan
See all the other latke recipes here at 8 Days of Latkes.