I had no intentions of making any latkes this time around, didn’t feel like working too hard. But, it’s that time of year, again. Cold outside, beautiful lights adorn the houses around us. Kids brought out the menorahs (we call them Hanukkiah) and fixed their asking eyes upon me: “Latkes… Latkes…“. It took me just seconds to change my mind, especially having all the ingredients, and I set out to work. And guess what, it didn’t take that long. And kids got the feeling of a real Hanukkah.
The recipe is Paleo, and is inspired by Everyday Paleo’s recipe, I tweaked it to my liking. These latkes are on the sweet side. You’re gonna love them if you’re a coconut aficionada. You may also choose to make the savory latkes from a previous post.
- 2 sweet potatoes, peeled and grated
- 3 eggs
- 1/2 cup shredded coconut
- 1 tsp sea salt
- 1 tsp cinnamon
- coconut oil
- 1 Tbs raw honey or pure maple syrup (optional)
- Mix all of the ingredients above, without the coconut oil.
- Heat 4 Tbs of coconut oil in a skillet over medium-high heat.
- Drop a small amount of latke mixture into pan. If the oil sizzles around the edges, it’s ready.
- Working in batches and adding more coconut oil to the skillet as needed, drop large spoonfuls of mixture into pan, and fry 1.5 minutes per side, or until golden-brown on both sides.
- Transfer latkes to paper towel-lined plate.
- Serve warm latkes with fresh applesauce (see recipe).
Fresh applesauce :
Slice coarsely 2 washed apples (any variety), no need to peel them, and drop Into a food processor (but without the core). Add a peeled clementine* (make sure no seeds), pinch of cinnamon powder, and a pinch of nutmeg powder. Puree. Serve right away, on the warm, sweet latke.
*may be substituted with a squeeze of fresh lemon (no seeds).
Life is good 🙂