Around this time last year I developed a fondness for the…
So a few weeks ago, my husband says to me late one Saturday afternoon, “I’d like to try making latkes. How can we adjust them so they are Martine-friendly?” First of all, sweet man, thanks for being so aware of your wife’s sensitive constitution. Secondly, fist bump to you for wanting to get creating in the kitchen. A man after my own heart indeed. Swoon.
Sheesh. Let’s put a lid on those saccharine, syrupy sweet sentiments and carry on with the crux of the matter — latkes!
My fellah and I got to work. We shredded our favourite Asian yams and white sweet potatoes, mixed in some salt, fresh dill, and minced onion. Then we stared for a little while at the potentially-tasty amalgam before us. Now what? How to make these puppies bind and stick and…flip? (If you’ve been following my blog for a while, you’ll remember that flipping is not my forte. Hence why I came up with this recipe.)
We couldn’t rely on any of the traditional, non-AIP binders like egg or flour. But we could try replacing an egg with a gelatin egg, and we could try substituting arrowroot flour for the wheat flour that most latke recipes call for.
I’m not going to lie. This particular recipe-development venture was the bane of my existence over the last few weeks. Let’s just say we had to learn to love half-formed, freakish-looking latkes. Alas. Many weeks and tweaks later, I’m happy finally to be sharing our latke recipe with you.
Before you have a look at the recipe below, here are a few pointers that help make the whole production of flipping easier for those of you who, like me, might be somewhat challenged in the flipping department:
Use a narrow-edge spatula.
Make sure your pan remains well-oiled throughout the latke-making process.
Maintain the heat at medium – heat that is too low doesn’t allow that nice brown crust to form, which helps keep the latkes together.
So with that, we send a whole lotta latke love to your palates and tummies!
Latkes (Paleo, AIP)
Author: Martine Partridge
Recipe type: Side Dish
- 4 c shredded sweet potato (I used a mix of white sweet potato and Asian yams)
- ½ c fine minced onion
- 2 tbsp. minced fresh dill
- ½ tsp sea salt
- 2 tbsp. arrowroot flour
- 1 gelatin egg (mix 1 tbsp. of gelatin with 1 tbsp. of cold water, then whisk in 2 tbsp. of boiling water until frothy)
- Oil or fat of choice (FOC) for frying
- In a medium bowl, mix the sweet potato, onion, dill, salt, and arrowroot flour. Set aside.
- Prepare the gelatin egg.
- Add the gelatin egg to the sweet potato mixture and combine thoroughly.
- Heat pan to medium-high.
- Add about 1-2 tbsp. of oil or FOC to the pan. (Remember to add more oil/FOC as needed during the cooking process.)
- Reduce heat to medium.
- Drop ¼ c of the latke mixture onto the pan. Flatten slightly with the back of the spatula to a diameter of about 3 inches and ¼ inch thickness.
- Cook 2 minutes on one side, flip, and cook an additional 1-2 minutes on the second side.
- This recipe makes about a dozen latkes.