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.
paleo yam latkes
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…
you’ll need:
- 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
how-to:
- 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).
flatten golden latkes on baking sheet
Serve with apple sauce, yogurt, sour cream, or chive sauce in original recipe.
photo ain’t doing no favor to these yummy latkes
from my pre-paleo era, recipe for light Hanukkah sufganiyot
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