As a gift to our readers Jamie Geller has given UNORTHOBOXED two recipes to share with you. This recipe courtesy of Jamie Geller and koshernetwork.com.

Lower Carb Traditional Potato Latkes

Ingredients

6 tablespoons extra virgin olive oil (EVOO)

2 medium russet potatoes, unpeeled, scrubbed well (1 pound, about 2 cups shredded)

1 head cauliflower (about 2 cups shredded)

3 eggs (beaten)

2 tablespoons cornmeal

2 teaspoons kosher salt

1/2 teaspoon freshly cracked black pepper

Garnish: (applesauce, Greek yogurt with za’atar)

Instructions

Step 1

Heat oil in a large skillet over medium heat.

Step 2

Cut potatoes lengthwise into halves or quarters so they fit into the food processor feed tube.

Step 3

Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.

Step 4

Add the shredded cauliflower, eggs, cornmeal, salt, and pepper and mix well.

Step 5

Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.

Step 6

Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.

Step 7

Remove latkes to a paper towel-lined baking sheet.