This is another nice option I like in place of potatoes for chanukah latkes. This makes the latkes less heavy and starchy than with potatoes and
there is a pleasant sweetness that the the yams or sweet potatoes add. Sometimes I also add carrots to this mixture which is yum. Sweet potato, yams and
carrots are high in antioxidants which hopefully will negate the frying we are doing to the latke itself.
For frying I prefer using just a couple tablespoons of coconut oil which is safer at high temperatures and does not go rancid easily like other oils.
Coconut oil does contain a high amount of saturated fats, however the predominant saturated fats in coconut oil is a type called medium chain triglycerides (MCT)
versus long chain fatty acids (LCFA) which you find in meat and other saturated fats. The main component of this type of MCT in coconut oil is called Lauric acid. This Lauric acid
is supposed to have all the beneficial health effects in coconut oil. Lauric acid is otherwise only found in human breastmilk. The Lauric acid transforms into
a substance in the body which is known to be anti-viral, anti-bacterial and anti-protozoic. Some sources state that is also promotes weight loss and other
fantastic health benefits.
You can substitute the rye flour for any type of flour such as oat, soy, whole wheat, spelt or whatever. The flour is minimal and just needed to bind
the latkes along with the eggs.
Yield: ~12 latkes
Prep time: less than 10 minutes
1 large sweet potato or yam, grated
1 medium zucchini, grated
2 medium carrots, grated
1 medium onion, grated
2 large organic eggs
1/4 cup whole rye flour
1/2 teaspoon grey sea salt
pepper, if desired
coconut oil or ghee (clarified butter)
- Coarsely grate sweet potato, zuccini, carrots, and onion in food processor.
- Wring out excess liquid from vegetables by wrapping them in clean dish towel and squeezing it out or do it by hand.
- Place drained vegetables into medium bowl.
- Add eggs, flour, salt and mix until combined.
- Heat large sauté pan over medium heat.
- Add two tablespoons of coconut oil or ghee.
- When hot, drop ~1/4 cup sized dollops of batter into pan.
- Press down latkes with a spatula to flatten.
- Fry until lightly browned on both sides, a few minutes.
- Remove from pan to a plate or a baking sheet.
- Repeat with remaining batter.
- The latkes can be reheated in a 350ºF oven.
- Serve warm with avocado guacamole, buffalo yogurt and/or applesauce.
Also try my Kohlrabi & Potato Latkes.