Fennel Seed & Paprika Potato Latkes

I have 2 obsessions {well, to be completely honest… there’s a lot more than 2…}: spices and Russia.

One of my closest friends, Lynne, lent me a book in 2007 called Tatiana & Alexander {PS, never lend me a book. Chances are, you probably won’t get it back} which is one book from a trilogy about Russian lovers during WWII. I devoured the 900+ page book in 12 hours, forgoing sleep in the name of love.

Ever since reading those books, I have had a mad love affair with Russia. I kid you not, if I meet someone who has an accent even remotely close to Russian, I pick their brain. I even asked my childhood friend who was born in Russia  if I could randomly email her questions I had about the culture. By the way, I hadn’t talked to her in years.

Anyways, Husband and I went to Scottsdale for our first honeymoon {I say first because someday we WILL be going to Hawaii} and in Old Town Scottsdale, there was a random Russian import store, so y0u know I had to go. I got my first set of true Russian handmade Matryoshka {or nesting} dolls. They are so dear to my heart – probably my favorite earthly possession.

Besides homemade Stroganov, I have never made a Russian dish {gasp!}, so I decided on Latkes, or драники {draniki}. Because the poor old potato is so monotonous, it makes a great canvas to experiment with my other obsessions; spices! Probably my favorite spice would be Paprika. But, since experimenting with fennel, I also love the fresh pop that fennel seeds give. That’s where the perfect marriage {like Tatiana and Alexander’s!} begins…

| Fennel Seed & Paprika Potato Latkes

Serves about 6

4 medium-large russet potatoes, peeled and grated

1/4 C chopped onion

2 TBS ground flax seed mixed with 6 TBS water

1/4 C whole wheat flour

1/2-1 TSP fennel seed

1/2 TSP smoky paprika

1/4 TSP salt

1/4 C olive oil {or 1/8 inch deep in your pan}

Ground fennel seed.

Latkes 1

Mix well the potatoes, onion, flax mix, ground fennel seed, paprika, salt and flour.

On medium-high heat {6th notch or so}, drop 2 TBS size flattened balls in the hot oil. In about 2-3 minutes {or until golden-brown}, flip the latkes for an additional 2-3 minutes. Set each cooked latke on a plate lined with paper towel to soak up the oil.

Serve with sour cream and chives {or plain soygurt}.

Latkes 3

Enjoy!