Apple Pear Yam Latkes
Easy // 35 mins // 8 large latkes
Apples, pears & yams pair well together in these sweet & savory potato pancakes. If you like them, make a double batch. I like them even better when reheated in the toaster oven during the week with their yummy twice-cooked crispy edges.
Grater or Food Processor
1/2 Pound Yams
2 Granny Smith Apples, divided use
3 Spring Onions, divided use
2 Navel Oranges, divided use
1 Red Pear
3 Collard Leaves
1/4 Cup Blueberries
1 Tomato, thin slices
1 Tbs EVOO
1/2 Tsp Sea Salt
1/2 Tsp Black Pepper
(Opt) 1 Tbs Fresh Ginger, minced or zested
1/2-2/3 Cup Flour
(Opt) 1 Tbs Flax seeds or Flax Meal
2 Large Eggs
1/2 Tsp Sea Salt
1 Cup Cooked Brown Rice or Mixed Grains
FRY OIL: 2 Tbs Each Evoo & Coconut Oil
(Opt) 1 Tbs Pomegranate Molasses or Honey
1/4 Tsp each Sea Salt, Black Pepper (Opt) Chili Flakes
Step 1: Grate 1 apple, pear, yams & put into a mixing bowl. Chiffonade the collard leaves & load into a skillet w/ 1 Tbs Evoo, 1/2 Tsp each salt & pepper, minced ginger & the juice & zest of one navel. Saute over medium high heat until tender & juice is evaporated, about 3 to 4 mins. Slice 2 spring onions & add collards & onions to the mixing bowl w/ the yams.
Step 2: To the grated yam mix add the flour, flax seeds, eggs, another 1/2 Tsp salt & the cooked brown rice or grains. If you don’t use the flax seeds, add more flour. I kept my latkes gluten free by using quinoa flour. Let rest for about 20 mins while you prep the peach garnish. Combine sliced peach, nectarine, 1 apple, 1 spring onion, 1/4 cup blueberries, 1 orange juice & zest & molasses, salt, pepper, chili. Stir.
Step 3: In a 12” skillet heat 1 Tbs each coconut oil & evoo over medium flame for 5 mins. FRY HACK: It’s best to get the pan hot slowly. Measure four 1/2 cup latkes into the hot oil. Flatten to about 3/4” thick. Set a timer for 5 mins. Set the oven to 200. Flip latkes & cook on the second side for 5 mins more. Keep warm in the oven while you heat 1 more Tbs each of the oils and cook the second batch of 4 latkes.
Fun Fact: Serve w/ thinly sliced tomato & Greek yogurt or sour cream. I sprinkle a whisper of flavored sea salt & black pepper on the tomato & yogurt. Adding chili to the fruit creates the zing of a sophisticated pico de gallo. Brunch party at your house. Share photos and variations on HH Social Media!