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
- 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
- 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)
- 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
- 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
- small sautee pan
- 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 :)