Description
A nightshade-free version of the beloved latkes.
Ingredients
FOR THE APPLE SAUCE
- 3 medium Fuji apples, peeled, cored and cubed
- 1/4 cup filtered water
FOR THE LATKES
- 1 big parsnip, rubbed clean and grated
- 1 medium Japanese sweet potato (purple skin, white flesh), peeled and grated
- 1 egg, beaten (or use the egg replacement, see post)
- 2 tablespoons cassava flour
- 3 tablespoons almond flour
- 2 teaspoons sea salt
- pepper
- 1/4 teaspoon all-spice
- extra virgin olive oil or avocado oil for the pan
Instructions
- MAKE THE APPLE SAUCE: Add the cubed apples to a pan (I use stainless steel) and start warming up on the stove, low to medium heat. Add 1/4 cup water after about 10 minutes and simmer on low to medium heat for about 20 minutes more. Add to a blender and blend until smooth. Cool and store in a glass jar in the refrigerator until the latkes are ready to serve.
- MAKE THE LATKES: Mix the grated potatoes and parsnip, put them into a cheesecloth and try to squeeze as much liquid as possible. Since I didn’t use onion, mine was not that watery. Add the veggies to a bowl and add the rest of the ingredients. Mix well until all the ingredients are combined. You can add more flour if you feel is too watery (especially if you choose to add onion).
- COOK THE LATKES: Heat a large frying pan on medium heat and generously cover with your choice of oil (avocado or extra virgin olive oil). When hot start spooning one heaping tablespoon of the pancake mix into the pan and gently flatten out. Let them cook undisturbed until they got golden brown on one side, then flip using a spatula. Depending on how big your pan is, you probably need to make them in two batches. Make sure you let them crisp up and get brown on each side before you take them out on a paper towel.
- SERVE: You can keep them warm in the oven. Serve with apple sauce. We ate them hot and cold and they were both delicious.