Sweet Potato Latkes
A traditional food at Chanukah, latkes are simple to make and a delicious treat. These sweet potato latkes are mildly spiced with ginger and cardamon are light as they're fried in coconut oil.
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Amount Per Serving
Calories from Fat 23
% Daily Value *
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrates 35g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 large russet potato
- 2 large Japanese sweet potato (dark red skin with white flesh). Other sweet potatoes can be used.
- 1 large shallot
- 2 eggs
- 3 tablespoons gluten-free flour
- 1 teaspoon sea salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamon
- a few twists of freshly ground black pepper
- Coconut oil for frying
- Applesauce for topping
- Mince the shallot.
- Peel and coarsely shred the potatoes into a large bowl. Add the minced shallot and toss well.
- In a small bowl, beat the eggs with a wire whisk until well blended. Add flour and spices, blending well to form a thick "batter." Add batter to the potatoes and toss well to evenly distribute the batter and coat the shredded potatoes.
- Line a platter with 3-4 layers of paper towels and a folded cotton tea towel to drain latkes when they're done cooking.
- Add enough coconut oil to large skillet to make a 1/2 inch deep over medium hight flame. When hot, carefully drop large spoonfuls of potato mixture into hot oil and lightly flatten. Depending on your frying pan, you will be able to cook 3-4 latkes at a time; do not crowd the pan. Fry until golden on one side and then carefully turn to brown other side being careful not to break the latke. When golden brown and crisp on the other side, remove with a slotted spoon and place between folds of tea towel to drain; cover with top layer of the towel to keep warm.
- Continue frying latkes, removing stray bits of potatoes with slotted spoon so they don't burn. Add additional coconut oil if needed between batches; be sure to allow added coconut oil to get really hot before cooking the next batch.
- Meanwhile between batches, heat applesauce on low so it gets hot.
- Serve latkes with a tablespoon or two of hot applesauce on top. If desired, add a light sprinkle of cinnamon on top of applesauce.
- These will store well covered tightly; can be reheated without oil on a cast iron griddle and served with eggs the next morning.
Kat Maeda http://katmaeda.com/