Yam Carrot Latkes

This is one of my favorite recipes to make for the girls I nanny. Everyone loves latkes and I use it as an opportunity to sneak some colored veggies into their food, which isn’t easy. I usually get a “you had to put carrots in them again?” comment, but they are still consumed quickly, so I think it’s working. Plus I love them. They take some time up front, but they last for a week in the fridge and taste good for breakfast with eggs on top or alongside anything you might be having for lunch. I’m a big fan of recipes I can make once and eat all week. Efficiency is key!

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Ingredients:

5 medium yukon gold potatoes, peeled

3 medium yams, peeled

4 large carrots, peeled

1 large onion, finely chopped

1.5 tsp. sea salt

black pepper to taste

1/4 tsp. cinnamon

1/4 tsp. ginger

dash chili flakes

2 eggs

3 Tbs. flour

1/2 tsp. baking soda

coconut oil for frying

Use a box grater to shred all of the veggies. This will take a good chunk of time, maybe 15 minutes. And your arms might get tired. But I promise it’s worth it. As you collect the shredded veggies from your cutting board, squeeze the liquid out of them before placing them in a large bowl. Once you collect all the shredded veggies in a bowl, add the spices, eggs and flour. Mix together well.

Heat a frying pan over medium high heat. Add 2 tsp. coconut oil for each batch of latkes fried. Form potato mixture into patties, about 3-4 inches in diameter, and fry, about 5 minutes on each side, until golden brown. Once you fry for 5 minutes on the second side, turn the heat down to medium low and put a lid on the frying pan. Continue to cook on medium low for 6-8 minutes until cooked through. Repeat until you have a big ole batch!

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