Lectin free latkes made with grated green papaya or sweet potatoes and rosemary mix up in minutes and fry to a golden crisp. Get the recipe.
Latkes are a Jewish holiday favorite. But they're made with potatoes. There are so many delicious alternatives to the classic potato latke that taste just as good or better.
Try green papaya for a very similar flavor to potatoes. Or try Japanese white or golden sweet potatoes for a slightly sweeter latke. Either way, you'll be delighted at these gorgeous rosemary infused latkes. My friends, the Plant Paradox Boys, in Portugal deserve the credit for the addition of rosemary.
I volunteered for my son's classroom holiday feast. And I ended up making about 500 potato latkes. When I got home, I set straight to work making the lectin free version. Let's dive right into the making them.
LFG Green Papaya Latkes
3 C Green Papaya or White Sweet Potato (grated)
2 Pastured Eggs
1/2 C Cassava Flour
1 1/2 t Salt
1 T Fresh Rosemary (chopped)
Coconut Oil (for frying)
Organic Full-fat Sour Cream (for serving)
Step 1: Mix Ingredients
In a large bowl, mix together grated green papaya or sweet potato, eggs, flour, salt, and rosemary until well incorporated.
Step 2: Fry the Latkes
Heat a large skillet or griddle on medium. Test to make sure it's hot enough by splasking a bit of water onto the hot surface. When the water beads up and dances, your surface is hot enough. Add about one teaspoon of oil for each latke. Spoon tablespoon amounts of latke mix about one inch apart as many as will fit on your surface. Fry until a deep golden brown. Flip and fry the other side until rich golden brown. Remove from griddle and place on a platter lined with paper towels. Add more oil and repeat frying latkes until all the mix is gone.
Serve with heavy organic sour cream and a fresh rosemary garnish.