Sweet Potato Latkes

By gmbeckett

Ingredients

• 2 cups grated sweet potato (not yam)
• 1 cup grated zucchini ( skin too)
• 1/2 cup chopped green onion including white ends
• Salt and pepper to taste
• 1 egg beaten
• Refined (expeller pressed) coconut oil

Details

Adapted from healthynewdawn.com

Preparation

Step 1

Combine grated sweet potato, grated zucchini, green onion and seasonings. Let stand in refrigerator for 15-20 minutes allowing the juices to release.

Squeeze as much juice as possible by hand from the mix before adding the egg.

**Preheat frying pan with 1-2 tbsp of coconut oil on medium heat until hot ( near smoking). There should be enough to coat the bottom of the pan.

Form mix into small patties in your hands before placing in frying pan. Flatten again with spatula to make them an even surface.

Cook for approx. 10 minutes until golden brown before flipping to brown the other side. Continue cooking until that side is browned too. ( add more oil if necessary.

You will know when they are cooked when they seem to become firm on the outside and lift easily.

Transfer to a paper towel lined plate to remove any excess oil before serving.

Makes 6-8 Latkes depending on size

Note: I tried frying these with less oil and they tended to look a bit more burnt than browned (not as attractive) or as evenly cooked.

**You can also bake them at 400F on a baking sheet that is lightly oiled. They will not be as crispy but they are still brown nicely and are delicious. Bake for approx 20-25 minutes, flip them and bake 10-15 mins more until browned on both sides.