Apple Potato Latkes

Serves: 12|Prep: 15 minCook: 6 min

Latkes are a Jewish potato pancake and they’re great to serve during a time of celebration such as Hanukkah or even Christmas! My version is made with apple to promote good gut health and sweet potato to boost your vitamin B and C during the silly season. Dip them in the coconut yoghurt dressing for a combo made in foodie heaven. Yum!

Ingredients

Method

Latkes:
2 red apples, peeled and grated
2 cups sweet potato, peeled and grated
1 small brown onion, peeled and grated
1 tbs coconut flour
¼ cup millet flour
3 eggs
1 tsp sea salt
Pinch pepper
Coconut oil or olive oil, for frying

Yoghurt:
½ cup natural coconut yoghurt
¼ tsp ground cinnamon

1.	Place grated apple, sweet potato and onion in a clean dish towel and squeeze out as much liquid as possible.
2.	In a large bowl, combine the grated vegetables with the rest of the ingredients.
3.	Heat oil over medium-heat in a large frying pan.
4.	Place heaped tablespoons of the batter into the pan and fry for 2-3 mins. Flip them and fry for another 2-3 mins.
5.	Transfer latkes to a plate lined with paper towel and continue with rest of the batter.
6.	For the yoghurt, combine all ingredients in a small bowl.
7.	Serve latkes with a dollop of cinnamon coconut yoghurt on top.

Tip:

Swap millet flour and coconut flour for ¼ cup of wholemeal spelt flour for a non-gluten-free version. Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.