Fun, Fit, and Frugal: In the Kitchen with The Little Red Hen and Trim Healthy Mama: Lotsa Latkes! Happy Hanukkah!

Just a quick post here to share how I made on-plan latkes tonight. It was the first night of Hanukkah, and since we have travel coming up this week, tonight was the night. I seasoned them two different ways, and both types turned out fantastically!

I made them with sweet potatoes and yellow summer squash - completely on plan and barely a crossover! Let me share the recipe as best as I remember, because I totally winged these. I used the fine shredder blade on my food processor for the veggies.

Ingredients
3 small/medium sweet potatoes, peeled and finely shredded
Mineral salt
1 small onion, finely shredded
1 cup egg white
1/2 to 3/4 cup baking blend (honestly, I didn't measure)
Seasonings (see below)

In a bowl, combine shredded sweet potato and squash, salt generously, and combine well. Let sit a few minutes, dump the mixture into a towel, and squeeze out all the liquid (I was amazed at how much came out!). Return mixture to bowl, season with pepper, and add the shredded onion. I drained off most of the onion juice but kept some of the liquid in for flavor.

Now, divide the mixture in two. To the first mixture, I seasoned it with a clove of minced garlic, along with thyme and Herbs de Provence (because this is what I had in my cupboard - you can use whatever herbs you want). I used a large cookie scoop to portion out my latkes and formed them into balls and flattened them. I fried this batch of latkes in a combination of refined coconut oil and olive oil (for taste and for the spirit of Hanukkah, during which a small amount of oil is said to have lasted eight days. Normally I do not cook with olive oil, and you don't have to.)

Keep these warm on a plate in the oven while you work on the second batch.

I went Indian flavors with the second batch. I added a combination of vindaloo spice and garam masala (they are nearly the same thing but vindaloo has heat to it). You could use your favorite curry powder instead if you want.

I fried this batch in straight up coconut oil. This entire recipe made 30 latkes that were about the size of sand dollars. I ate four of them, which adds up to less than a half a sweet potato. I call this a crossover because these latkes like to absorb oil, and my oil use was generous. I served them with tenderloin steaks and mushrooms fried in butter.

My hubby asked for applesauce, so I ran down to my root cellar and fetched a jar of Mother Fletcher's Homemade Applesauce (that I canned about five years ago. Shows how much I eat applesauce). I took a small spoonful myself for dipping. My, my, these were simply delicious!