- 1/3 cup coconut oil
- 1 lb Yukon gold or russet potatoes, peeled and grated
- 1 lb sweet potatoes, peeled and grated
- 1/2 cup yellow onion, minced
- 2 tbsp garlic, minced
- 3 tbsp fresh garlic, washed and chopped
- 1 tsp cumin, ground
- 1 tbsp fresh turmeric, minced (use powder if not fresh)
- 2 tbsp curry powder
- 2 tbsp lemon juice, to put on shredded potato
- 1/2 cup potato starch plus 1/4 cup corn starch
- 2 eggs beaten
DirectionsShred the gold potatoes on a grater a immediately place in a bowl filled with enough cold water to cover. In another bowl, do the same with the sweet potato and set them aside. After about 10 – 15 minutes, the natural potato starch will drop to the bottom. Prepare the remaining ingredients and then beat the eggs in a large stainless steel bowl. Then whisk in all other ingredients except the lemon juice. Now go back to the potatoes and carefully lift them out of the water. Squeeze the water from the potatoes and mix the lemon juice on the potatoes. Now do the same to the sweet potatoes. Squeeze them over the bowls of water they were soaking in. Now put the strained potatoes in the stainless steel bowl and mix very well. Best if you put gloves on and use your hands. Once mixed, go back to the water bowls and very slowly pour out the water leaving the potato starch that has settled at the bottom in the bowl. Remove the starch and mix in the potato mixture. Sprinkle in the corn starch as well. In a nonstick skillet, heat the coconut oil and cooking in batches with space between each one. Place about 2” inch round latkes in the oil and do not turn until you see the edges begin to turn golden brown and crispy. Now carefully flip and do the other side. About 4 minutes either side. Transfer onto paper towels to drain the excess oil. The place on a sheet tray an finish cooking for 8 minutes at 375˚. Serve each one with a dollop of low fat Greek yogurt add a little apple mango chutney.
Nutritional FactsServ. Size: 5 oz | Calories: 206 | Total Fat: 8.3 gm | Total Carb: 31.7 gm | Total Protein: 3.4 gm | Total Sodium: 43.8 mg
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