FOODIE FRIDAY

CHAG CHANUKKAH!

Since it's the season for Semite Swag... I'm throwing down this *nearly-paleo but probably not actually Kosher* Latke Recipe!

Mia's Fit-Shiksa Yam & Turnip Latkes
Ingredients

• 1 1/4 cups ezekiel flour
• 4 to 6 tbsp. finely ground almonds (*if you're allergic to nuts, use more ezekial flour & skip this!)
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• Dash of cracked black pepper
• 1 onion, peeled
• 4 large eggs, separated
• 2 medium-size white yams (*the savory kind)
• 2 large turnips
• Coconut oil for frying

Optional Ingredients

• 1/4 cup fresh parsley finely chopped (optional - i like the green bits)
• Paprika to taste (*also, your choice between hot/sweet/smoked)
• Garlic powder to taste
• Applesauce, preferably homemade, for serving
• Sour cream, for serving (*If you're not paleo)

SideNote :: If you are paleo - can make horseradish/coconut cream sauce (*see below)

Equipment

• Box grater or Food processor with grater blade
• 3 small bowls, 1 large bowl
• Large Skillet (*i LOVE a cast-iron bad boy for this!)

Method - Preparation

• Mix the dry ingredients & parsley in a small bowl. Set aside.
• Peel tubers set aside.
• Grate the onion on a box grater into a large bowl. Set aside. *pro-tip: light a match, the sulphur will stop tears
• Beat the egg whites until stiff peaks form.
• Lightly beat egg yolks.
• Grate tubers on the shredding side of the box grater into the large bowl with the onion.
• Picking up handfuls, i use cheese cloths, squeeze out ALL the liquid from the tuber mixture (*into sink, NOT bowl)
• Return drained shreds to the bowl.
• Mix in the egg yolks, Stir in the dry ingredients & parsley, and Fold in the egg whites.

Method - Cooking

• In large skillet, heat 1/4 inch oil to 375 degrees (*light smoke)
• Spoon a heaping tablespoon of potato mixture into hot oil, flattening with back of wet spoon
• Fry on each side till golden brown and cooked through.
• Drain on brown-paper bag

Horseradish Coconut Cream Sauce
Ingredients

• zest of one lemon
• juice of one lemon
• 1/4 cup coconut cream concentrate
• 1/4 cup coconut milk
• 2TBsp + 1TBsp SPICY prepared horseradish (*can also grate your own & soak in 2TBsp white vinegar overnight)
• 2tsp dried dill

Equipment

• small sautee pan

Method

• Heat small sautee pan over medium heat
• Add lemon zest, lemon juice, coconut cream and coconut milk, and bring liquid to a low boil
• lower heat & add 2TBsp horseradish
• allow to reduce
• remove from heat, allow to cool, stir in remaining horseradish & dill

Sidenote :: I like to prepare it in advance, and refridgerate over night.
2 reasons: 1) I like it a cooled temp, for dipping; 2) it thickens closer to sour cream texture

L'Chaiam! Enjoy :)