Latkes are a classic Hanukkah treat, and this version with Okinawa purple sweet potatoes offers a vibrant and antioxidant-rich twist, making them more nutrient-dense than traditional recipes. They are best served warm with homemade apple sauce or Paleo sour cream throughout every night of Hanukkah.
Known for their beautiful color and subtle sweetness, purple sweet potatoes are packed with anthocyanins, powerful antioxidants that support brain and heart health. [1] Using coconut flour and eggs bind the latkes together and keeps them Paleo friendly and grain free, while coconut oil provides a perfectly crispy finish.
These Okinawa latkes are not only beautiful to look at but are also rich in fiber, antioxidants, and medium triglycerides, making them as nourishing as they are delicious. [2] They’re a great way to celebrate Hanukkah while honoring tradition with a health-conscious twist.
TIPS:
- If you have a food processor for shredding, this is a great time to use it to reduce preparation time.
- Make sure the oil is hot before frying; it should sizzle when you add the latke mixture. This helps create a crispy crust.
- Avoid overcrowding the pan. Fry latkes in small batches, leaving space between them to avoid lowering the oil’s temperature.
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References:
- Chaiyasit K, Saiprasertsak P, et al. Anthocyanins in Okinawan purple sweet potato and their role in cardiovascular health. J Food Sci Technol. 2020;57(12):4689-4696. doi:10.1007/s13197-020-04508-9
- St-Onge MP, Bosarge A. Weight-loss diet that includes consumption of medium-chain triacylglycerol oil leads to a greater rate of weight and fat mass loss than olive oil. Am J Clin Nutr. 2008;87(3):621-626. doi:10.1093/ajcn/87.3.621
Okinawa Latkes
- Recipe by: Erin Rhae Biller, ND, FAIHM
- Serves: 6
- Meal: Side
- Serves: 6
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
2 large Okinawa purple sweet potatoes, peeled and grated, water squeezed out
1/4 cups coconut flour
1 tsp organic garlic powder
2 large eggs
Coconut oil (for frying)
Directions
Place grated sweet potatoes in a clean towel or cheese cloth and squeeze out excess water.
In a large bowl, combine sweet potatoes, coconut flour, and garlic powder. Mix well.
Add eggs and stir until the mixture holds together.
Heat a generous amount of coconut oil in a large skillet over medium heat.
Use about ¼cup of sweet potato mixture to form small, flat patties and gently place them in the hot oil.
Fry each latke for 3–4 minutes per side, or until golden and crisp.
Remove from skillet and drain on a paper towel-lined plate. Serve warm with applesauce or Paleo sour cream.
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