You don’t have to be Jewish to love potato latkes! And these delicious babies are different. These latkes are free of gluten, grain, dairy, sugar and nightshades? Yay!
The original European recipe used white potato (a nightshade) and matzo meal (wheat grain with gluten). Instead this Paleo-adapted version uses sweet potato and almond meal. EASY! Top your latkes with my Instant Cranberry Applesauce and dairy-free Coconut Sour Cream, recipes below! Yum Yum! Latke’s aren’t only Jewish – they’re popular all over Eastern Europe. It’s quick to fry latkes on the stovetop, however you can also bake them.
According to Harvard School of Public Health, fried foods carry added risk of diabetes, heart disease, clogged arteries, Alzheimer’s, joint inflammation, strokes, and higher levels of free radicals. That’s why I prefer baked latkes, which are equally delicious and easier because you don’t have to stand over a hot stove. Just put them in the oven, flip after 20 minutes and let them cook by themselves. Fry or bake? – You can choose for yourself.
If you have any leftovers, freeze them up to 3 months in a resealable bag with parchment paper between the pancakes. Defrost and reheat them for a delicious meal in minutes. A food processor with grating disk is helpful but not required. Makes about 20 pancakes. Serves 4-6 persons.
- 1 small can 5.4 ounces Premium Coconut Milk
- 1 tablespoon lemon juice
- 1/2 teaspoon apple cider vinegar
- 1/8 teaspoon unprocessed salt
- 1 low-sugar apple such as Pink Lady or Fuji, cored and coarsely chopped
- 1/2 cup fresh cranberries
- 1-2 tablespoons raw honey to taste
- 1/2 teaspoon ground cinnamon
- 1 large sweet potato (or 2 medium) (500 g) peeled and cut in large wedges
- 1 medium onion (200 g) cut into wedges
- 1/2 cup almond meal
- 3 large eggs
- 1 teaspoon unprocessed salt and some black pepper
- 3 green onions, finely chopped
- 3 tablespoons melted coconut oil or olive oil (not hot)
- Stir all the sour cream ingredients together in a small bowl and chill.
- Blend the apple, cranberries, honey, and cinnamon in a small blender until smooth.
- Coarsely grate the sweet potato and onion in a food processor or with a hand grater.
- In a mixing bowl, mix the almond meal, eggs, salt, pepper, green onions, and oil.
- Mix together the grated sweet potato-onion with the egg mixture. Stir until well combined.
- Melt 1 tablespoon coconut oil in a nonstick skillet or griddle on medium heat. When a drop of water flicked into the pan sizzles, it is ready. Measure 1/4 cup batter for each pancake. You can fit two or maybe three pancakes in a large skillet. Or use two pans for faster cooking. Flatten with a spatula into about 4-inch rounds. Fry each one for 4 to 5 minutes on each side, or till golden brown in color. Place finished latkes on a serving dish covered with a towel to keep warm.
- Bake on a parchment-covered baking sheet 35 to 40 minutes at 350°F. Check them after 20 minutes and flip over when they’re lightly browned.
Cut a sweet potato into large wedges for grating.
Grate sweet potatoes in a food processor or do it by hand. Grate the onion too.
Mix the grated ingredients with egg batter.
This batter is ready to cook. You can fry them or bake.
Frying is more traditional and quicker.
These are hot out of the frying pan! Yum!
Or you can bake them on parchment paper. I prefer this method as it is easier and healthier.
My favorite Jewish delicacy remade Paleo! Served with Coconut Sour Cream and Instant Apple Cranberry Sauce.
Courtesy of janeshealthykitchen.com