YIELD: 4-6 latkes (recipe is easily scaled up)
- 2 cups peeled and shredded sweet potato (about 1 large sweet potato)
- 1 cup peeled and shredded tart apple, such as Granny Smith (about 1 large apple)
- 2 tablespoons shallots, finely minced
- 3 tablespoons oat flour
- 1 teaspoon ground coriander
- 1 egg, or substitute a flax egg (1 tablespoon of ground flaxseed mixed with 2 tablespoons of water)
- Salt and pepper to taste
- 2 tablespoons of high heat oil, such as grapeseed or avocado oil, divided
- Chunky apple sauce
- Sour cream, or substitute non-dairy cashew cream
- Squeeze some of the moisture out of the shredded apple and put it in a mixing bowl with the sweet potato, shallots, oat flour, coriander and a pinch of salt and pepper, toss to combine.
- Beat the egg lightly and add to the apple mixture, toss gently to combine.
- Heat a heavy skillet, such as cast iron, over medium heat. Add one tablespoon of the oil, when hot drop 3 to 4 small mounds into the pan, do not crowd, press down lightly with a spatula and cook until they are golden brown, about 5-8 minutes. Flip and cook another 5 minutes. Transfer the latkes to a plate and cover loosely with tin foil. Or keep warm in a 250 degree oven. Wipe the skillet out with paper towel and repeat with the remaining oil and apple mixture.
- Serve immediately with apple sauce and sour cream on the side.
- Cooled latke can be stored in the freezer for up to a month, or in the refrigerator for up to 3 days. Bake or fry in a skillet to reheat.