I know what you are probably thinking: latkes? in January? aren’t you kind of late to the game? But really, WHAT THE HECK, why not latkes in January! I had a craving for carbs and fried things and sweet potatoes so this seemed to be the logical conclusion. I also kind of missed the boat with the holiday posting on here, so I am making up for it (at least trying) now. Plus, I promise that these are extraordinarily delicious. They satisfied my cravings completely and made for a fun and colourful saturday morning 🙂
So, I did something today (today as in Monday when I am writing this). I went to a contemporary dance class at the YMCA. I guess that I haven’t talked a lot about myself/ myself previous to starting this blog, but from the ages of 6 – 17 I danced. The majority of the dance that I did was ballet – as in I took (depending on the year) anywhere from 2 – 5 classes per week after school and on weekends. When I started high school I went to an arts school and also danced there either every day or every other day (doing ballet, contemporary dance, and jazz). Suffice it to say, dance was a pretty big part of my life growing up. I don’t want to give any false impressions that I am an amazing dancer or that it was ever anything but recreational, but I did take it seriously and went to an amazing studio with amazing people who hold an important place in my heart and my upbringing.
It is a strange thing to grow up and grow out of the things you did as a child/teen/young adult. When I moved to Montreal to start school, I completely stopped dancing. As in, since my last performance when I was 17, I haven’t taken one dance class. That is, until today. I was really nervous to go to the class. I called my mom before I went and tried to persuade her that I should really stay home and study (really I was just afraid that the class would be intimidating). She told me point blank not to be afraid and to just go do it (who cares about school work anyways… thanks mom!). Anddddddd guess what? It was totally awesome. It felt so good to move my body in that way again, and to be surrounded by people who just wanted to experiment and feel! I am so grateful for that non-judgmental space and for this re-introduction to something I used to love so much. Thanks super cool and anonymous classmates and teacher, it was just great <3
Before I end this, I wanted to say that I am sorry for my lack of posts over the holidays. I feel back into the swing of things now and am super stoked to keep contributing to this space (got lotsa new ideas for yummy things!). I hope you will forgive me and take these latkes as an apology. They are super crisp, just a touch sweet, and absolutely a legit breakfast food!
Sweet Potato + Apple Latkes w/ Tahini Lemon Drizzle
Makes 8 – 10 latkes
Sweet Potato + Apple Latkes
- 1 large sweet potato, peeled
- 1 apple, peeled and quartered
- 1/2 onion, diced
- 1 tsp salt
- 1 tbsp arrowroot powder
- 2 tbsp spelt flour
- 1 tbsp olive oil
- 1 tsp turmeric
- pepper to taste
- optional: kale as garnish
Tahini Lemon Drizzle
- 3 tbsp tahini
- juice of one lemon
- 1 tbsp honey (sub maple syrup if vegan)
- water as needed to thin sauce
- optional: squirt of sriracha
Combine all of the ingredients for the tahini lemon sauce in a bowl and whisk together. Set aside.
Grate the sweet potato and the apple into a large mixing bowl. Squeeze as much liquid out of the grated sweet potato and apple as possible and transfer the squeezed mixture into a clean bowl. Add the onion, salt, arrowroot, spelt flour, olive oil, turmeric, and pepper. Mix to combine.
Heat a cast iron pan (or other skillet) over medium – high heat. Add apprx. 2 tbsp olive oil. When the pan is hot take a handful (about 1/4 cup) of the latke batter and squeeze it together into a flatish round patty. Place it on the hot pan and press down on it with a spatula. Cook for 2 – 4 minutes per side until golden brown and crispy. Transfer to a plate or wire rack covered in paper towel to cool. Repeat until all of the latkes are cooked (you can place the cooked ones in the oven at 200 to keep them warm while cooking). Serve hot with plenty of sauce!