Recipe by: Valerie Musser
Yield: Approximately 8 Latkes
Ingredients
Latke:
- 1 large, sweet potato
- 1 KORU® apple
- 1 small onion
- 1 tsp. salt
- 2 tbsp. all-purpose flour (1-1 gluten free flour works as well!)
- 1 tbsp. olive oil
- 1 tsp. turmeric
- 1 tsp. chili powder
- ½ cup chopped kale
- Fresh cracked pepper to taste
- 1 large egg
Tahini Drizzle:
- 3 tbsp. of tahini
- 1 tbsp. sour cream
- 1 tbsp. lemon juice
- 1 tbsp. honey
- Hot water for thinning to desired consistency
Directions
- Combine all the ingredients for the tahini in a small bowl and set aside.
- In a food processor or hand grater, grate the KORU® apple and sweet potato and transfer to a large bowl.
- Add the rest of the Latke ingredients to the large bowl. Mix until well incorporated.
- Heat a large skillet (I used a cast iron) over medium-high heat. Add 2 tbsp. of vegetable oil to pan. When the pan is hot, take a handful of the latke batter and squeeze it together into a flat round disk / patty. Place it in the hot oil and press down with the flat side of a spatula.
- Cook for 3 minutes per side until they are golden brown and crispy. Transfer to a paper towel lined plate and let cool slightly. Repeat above steps until all the latke batter is used.
- Plate, drizzle with tahini sauce and serve!
