These Sweet Potato-Kale Latkes
were the first batch of latkes
that I’ve ever made for Hanukah and they came out
pretty delicious!
My mom always had the hardest time making
latkes (she’s a really good cook) so I was
always a bit hesitant to make them.
Traditional latkes contain
white potatoes, white flour, eggs, onions and kosher salt
so I healthified the recipe making it
packed with fiber and vitamins, without the
gluten, flour and white potatoes.
Try these – super quick and easy to make
and my Hanukah party guests said they
were much tastier than the store-bought version.
Not to mention, WAY healthier – go figure!
Sweet Potato-Kale Latkes
Ingredients:
4 cups sweet potato, shredded (approx 1 medium sweet potato)
2 eggs, beaten
2 Tbs. coconut flour
1/2 cup kale, chopped
1 white onion, shredded
1 tsp. sea salt
2 tbs. coconut oil
Directions:
1. Grate the sweet potato and the onion
2. In a mesh strainer, squeeze out the juice from the potato and onion. Be careful not to squirt the onion juice in your eye (happened to me THREE times!)
3. Combine the sweet potato, onion and egg in a medium bowl
4. In a small bowl, mix the coconut flour, kale and sea salt together
5. Mix the potato, onion and egg mixture with the coconut flour, kale and sea salt mixture
6. Heat the coconut oil in a medium nonstick pan. Scoop medium spoonfuls of the mixture using your hands or an ice-cream scooper. Drop onto the pan, and then press down with a spatula or fork until a 1/2 inch thick pancake is formed.
7. Cook on medium heat until golden and crisp, then gently flip and “fry” the other side (approx 3-4 minutes per side). Remove to a plate lined with paper towels to drain. Season with an additional sprinkle of sea salt, some fresh applesauce, guacamole or cranberry relish.
Enjoy!
Makes approx 12 latkes
Happy and HEALTHY Hanukah!
be delicious. be festive. be well.
