Sweet Potato Latkes
My grandmother made the best latkes! Ok, I admit that may not be true. I honestly don’t remember my grandmother’s latkes or if she made them at all. However, tomorrow is the first night of Hanukkah and I feel obliged to say that.
Doug, Maddy and I are a family of mixed faith. Each holiday season we try to hold onto the traditions of our parents while creating our own. Last year during Hanukkah Doug asked why I never made him those “potato cake thingies.” Knowing he was referring to latkes, which typically contains eggs, white flour and frying in oil I shied away from the question. The truth was I couldn’t figure out how to make a latke I would want to eat.
This Hanukkah I plan to start a new tradition and make these. They do not require hanging out over a hot frying pan full of oil. To save time they can be made and baked in advance. Before serving simply reheat in the oven for 10 minutes or so.
I think they are even better than my grandmother’s or what I remember of them!
Sweet Potato Latkes
- 1 large sweet potato grated (approx 3 cups)
- 2 medium zucchini grated (approx 2 cups)
- 1 medium onion diced (approx 1 cup)
- 3 T ground flax
- ¼ cup water
- ½ cup coconut flour
- 2 T garlic powder
- 1 tsp sea salt
- Pre heat oven to 400
- Combine ground flax and water in a small bowl. Set aside in fridge while you prepare other ingredients. This will be your “flax egg”
- In a large bowl thoroughly combine all ingredients included the “flax egg”
- Form into small patties and place on a lined baking sheet. A Silpat works great here.
- Bake for 40 minutes flipping halfway through until the edges just start to brown.
- Serve hot!
