Recipe by: Valerie Musser
Yield: Approximately 8 Latkes



  • 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


  1. Combine all the ingredients for the tahini in a small bowl and set aside.
  2. In a food processor or hand grater, grate the KORU® apple and sweet potato and transfer to a large bowl.
  3. Add the rest of the Latke ingredients to the large bowl. Mix until well incorporated. 
  4. 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. 
  5. 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.
  6. Plate, drizzle with tahini sauce and serve!

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