Latkes (Paleo, AIP)

Latkes (Paleo, AIP)

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!

5.0 from 3 reviews
Latkes (Paleo, AIP)
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4-6
  • 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
  1. In a medium bowl, mix the sweet potato, onion, dill, salt, and arrowroot flour. Set aside.
  2. Prepare the gelatin egg.
  3. Add the gelatin egg to the sweet potato mixture and combine thoroughly.
  4. Heat pan to medium-high.
  5. Add about 1-2 tbsp. of oil or FOC to the pan. (Remember to add more oil/FOC as needed during the cooking process.)
  6. Reduce heat to medium.
  7. 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.
  8. Cook 2 minutes on one side, flip, and cook an additional 1-2 minutes on the second side.
  9. This recipe makes about a dozen latkes.

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Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.