Who said Hanukah can’t be healthy? Latkes, yes they are fried, but when you use superpower coconut oil even these foods are healthy on occasion especially this one spruced up with my fav green leafie, Kale. This take on the traditional potato latke is actually a friend’s recipe she adapted. It’s a real keeper. Her serious domestic goddessness has led her (and her husband) to a new project … a really cool, new and local app, Hiyu. It could just be the next best health tool for 2014. (Stay tuned, more to come on this super soon.)
Serve hot with the usual, applesauce, or non-fat plain Greek strained yogurt, and/or any type of chutney you may have on hand, mango, tomato are all good choices.
- 1 large Russet potato, peeled or unpeeled (I prefer to leave the skin on), grated coarsely
- 1 Large Sweet Potato, grated coarsely
- 1 tsp Kosher salt
- 1 tbsp coconut oil
- 1/2 yellow onion, diced
- 2 large garlic cloves, minced
- 1/2 bunch kale, finely chopped
- 1 tbsp curry powder
- 1/4 tsp cayenne pepper
- 2 eggs, beaten
- Becel Oil for frying, I like to add Coconut Oil to it as well
Arrange the grated potatoes in shallow layers in a large colander, sprinkling salt in between layers, and pressing down so that salt touches all of the potato. Let colander sit in the sink, draining potato water, while you prep the other ingredients.
In a large, deep skillet, heat coconut oil until fragrant. Add onion, shallot and garlic; stir and sauté until slightly softened, about 3 – 4 minutes. Add chopped kale, and sauté for an additional 5 – 8 minutes, or until kale has wilted and is bright green. Add curry & cayenne pepper: stir well and fry for 1 minute. Transfer kale mixture to a large bowl.
Press one more time on potatoes to eliminate excess water. Transfer potatoes to a clean kitchen towel and twist in the towel, removing as much excess water as you can. Add the potato and beaten eggs to the kale. Mix well, until the mixture is uniform.
Wipe out the skillet. Add Becel oil with a bit of coconut oil to 1/2-inch depth over medium heat. Using a quarter cup measure, form a patty of latke batter, and add to hot oil, flattening gently so that the oil comes up at least halfway on the sides of the latke. Fill the skillet with latkes without crowding the pan. Fry until the underside is crisp and a deep brown, about 1 – 2 minutes. Carefully flip the latkes and cook for another minute or two on the other side. Drain on a paper towel-lined plate.
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