I had the best of intentions yesterday morning for making a large batch of sweet potato latkes (potato pancakes) for the first night of Hanukkah.
I peeled THREE POUNDS of sweet potatoes and then got down to business with the grating process before quickly realizing I wasn’t really in the mood to cook. At all.
In fact, the chaos on my kitchen counter is a fairly good indicator of my mood especially since I didn’t even care that I finally allowed my new dish towel to get dirty.
So here’s the thing – sweet potato latkes need not be time consuming or draining. I just didn’t feel like cooking but didn’t realize it until I got started.
It’s sort of like running; your mind is set for an awesome run but then you get out there and the rest of your body disagrees with you.
The truth is, I don’t always feel like cooking and after trying out those new Pure Barre 10 minute videos earlier in the morning yesterday which I told you about in my workout recap, my arms were totally against me working any harder.
And all of that is okay. I don’t have to prepare and cook everything myself for every meal I feed my family.
So before heading out to ShopRite to purchase their latkes (and stand on a deli counter line with every other Jew on the north shore of Long Island which tested my patience like you can’t even imagine), I grated enough sweet potatoes for a small batch of latkes and then diced up the rest of the potatoes to be roasted for future meals this week.
The few sweet potato latkes that I did make though – grain free and even Paleo – came out perfect!
Latkes, which can be made with any kind of potato or even vegetables (think shredded zucchini, carrots, butternut squash etc.), are traditionally fried in oil but can also be baked in the oven if you are looking to lighten things up a bit.
There’s really no right way to make latkes as everyone has their own personal favorite method. I used some coconut flour this year to help bind things together along with an egg, grated onion, pinch of salt and pepper. That’s it!
Topped off with applesauce, I wonder why we don’t make these sweet potato latkes all year long.
To learn more about latkes and the tradition behind oil for Hanukkah, check out this article. It’s got a ton of great info plus lots of latke recipe variations and cooking tips for your latke making pleasure.
- 2 pound sweet potatoes - peeled
- 1 small onion - grated
- ¼ cup coconut flour
- 2 organic eggs
- Coconut oil for pan*
- Recipe can easily be doubled or tripled depending upon how many latkes you wish to make.
- Peel and grate your sweet potatoes using the method you prefer most (hand grater or food processor).
- Once potatoes are grated, pour them into a bowl and wrap with a paper towel to soak up the moisture and then remove paper towel.
- Grate your onion and then add to the sweet potatoes, mixing to combine.
- Use another paper towel to cover the mixture in order to soak up the moisture.
- Remove paper towel and add eggs, coconut flour, salt and pepper, mixing to combine.
- Heat some coconut oil in a cast iron skillet (or other pan that you use to pan fry).
- Using a spoon, scoop out a small amount of latke mixture and shape into a patty.
- Drop a few at a time into your skillet, allowing each to cook for a few minutes per side, until lightly golden brown.
- Remove from skillet and place on a paper towel lined plate to soak up the extra oil.
- Latkes are best served warm with apple sauce.
If using skillet method, the amount of coconut oil used in the skillet is up to you. Using more will make the latkes richer in flavor and crispier, using less is okay though too!
Latkes can be made ahead of time in batches and stored in airtight containers in the refrigerator. When ready to eat, reheat in the oven so that they remain crispy.
Latkes can also be frozen!
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If you make latkes, what is your usual method?
Do you ever start to cook and then realize you don’t feel like it?
What’s on the workout agenda for today?