Orna and Ella are Israeli icon restauranteurs. Their place is a Tel-Avivian institution, and their yam latkes, or pancakes, are very popular, for a very good reason. If you’re ever in Israel, be sure to visit their place, and definitely try the yam latkes.
This year, Hanukkah falls smack on Thanksgiving, so a yam latke is a given.
So I took Orna and Ella’s original yam latke recipe, and tweaked it to fit my paleo diet needs, aka: no gluten, dairy, sugar…
- 7-8 Yams (I used both yams and sweet Korean potatoes)
- 1 Tbs Raw Coconut Aminos instead of soy sauce
- 1/3 cup coconut flour
- 1 tsp salt
- 1 tsp black pepper
- bit of coconut oil
- Heat oven to 370°f *. Spread some coconut oil on parchment paper on a baking sheet. * my oven seems to me to be less heating, so please start yours with 360°f.
- Just as the original recipe suggests: “Peel the sweet potatoes and chop into large pieces. Cook sweet potatoes in a pot of boiling water (or steam) until they are completely soft. Place the sweet potatoes in a strainer for an hour or two until they are drained of all water (they can also be left overnight in the fridge to drain).”
- Blend the yams with the rest of the ingredients above, without the coconut oil (which is only for greasing the baking sheet).
- Spread latkes (flatten them) on baking sheet. Put in oven for 40-45 minutes, as you make sure they’re not burned (see no.1 above).
Serve with apple sauce, yogurt, sour cream, or chive sauce in original recipe.
from my pre-paleo era, recipe for light Hanukkah sufganiyot