Sweet Potato Latkes with Spiced Dairy-Free Yogurt Dip
Ingredients
- 2 large sweet potatoes
- 3/4 cup chickpea flour or 1/2 cup tapioca flour for paleo version
- 2 tablespoons flax meal
- 2 teaspoons onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon nutmeg powder
- Avocado oil or grapeseed oil for frying
Spiced yogurt
- 1/2 cup plain vegan yogurt
- Juice of 1/2 lemon
- 1 clove garlic, minced
- 1 teaspoon dry mint flakes (optional)
- 1 teaspoon onion powder
- 1 teaspoon cumin seeds
- Salt to taste
Preparation
Peel and shred the potatoes.
Let the shredded potatoes sit for a couple of minutes, then pat dry with a clean kitchen towel and squeeze out as much moisture as possible.
In a small bowl, mix together the chickpea flour, flax meal, salt, nutmeg, garlic powder, and onion powder.
Add the flour mixture to the shredded potatoes and toss to coat well.
If the mixture is too dry, add 2 teaspoons of oil.
Preheat a heavy skillet and add about 4 tablespoons of oil, letting it heat.
Use an ice cream scoop to portion the latkes, roll each into a ball, press gently into a pancake, and place in the pan.
Cook until the bottom is deep golden brown, then flip and cook until the other side is golden brown.
Remove from the pan and place on a plate with paper towels to drain excess oil.
Spiced yogurt
Mix all the ingredients in a bowl until well combined.
