A slightly healthier version of Chanukkah latkes uses beets and sweet potatoes which are lower in glycemic load, higher in flavonoids and simply taste better. I cook them with coconut oil which does not oxidize when heated and is thus healthier than a peanut or canola oil. I like to serve them with a chunky applesauce mixed with garam masala (1/2 tsp per cup.) If you don’t have garam masala, use a mixture of pepper, cumin, cloves, nutmeg and star anise.
Grate 1 medium sweet potato and 1 beet of a similar size and place in a mixing bowl.
Add a small minced yellow onion
Add 1/2 cup oat flou1
1 Tbs brown sugar
1 tsp curry powder
1/2 tsp baking powder
1/4 cup coconut milk
2 beaten large eggs
Mix well. Heat up a platter in the oven at 300 degrees , covered with paper towel to drain the laltkes. Heat a cast iron skillet with enough coconut oil to come half way up the latkes. When a bit of the mixture sizzles when dropped into the oil, you can cook the latkes. Form into cakes about the size of a hamburger and fry until done. Keep in the oven until finished
Serve with Greek yogurt or sour cream, spiced applesauce and a light salad. I suggest starting with a salad of romaine lettuce, radicchio, pomegranate seeds, mandarin orange and balsamic vinaigrette dressing. The bitter greens and sour vinegar will prepare your digestion for the rich latkes.