Curried, Gluten-free Sweet Potato Beet Latkes

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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.


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