Sunday, February 10, 2013

Paleo Leek & Yam Latkes

Say that 5 times fast, leek and yam latke... I said lamb instead of yam every time.  Leeks look like a giant green onion, but they have a great mild flavor that works well in soups or even just solo with a little olive oil. These latkes are a spin off a traditional potato pancake, and they are quite addicting.  I ate 3 right out of the pan before I could even take pictures. 

4 large leeks 
1 yam, grated 
1 tsp of sea salt 
1 tsp of cracked pepper 
1 tsp cumin
1 tsp garlic powder
2 tbs fresh chopped cilantro
2 tbs arrowroot
2 to 3 tbs almond flour
4 eggs
Coconut oil for frying

Cut the white part of the leeks into 1/4 inch circles (you can save the dark green parts on top for stock).  Wash them really well, as they have this great ability to hide dirt that you don't want to be crunching later. Simmer them in a pot of boiling water for about 5 minutes just until they start to get tender.  Drain and rinse with cold water.

Beat eggs in a large mixing bowl and add the leeks, grated yam, and all the spices.  Mix well, and add the arrowroot and the 2 tbs almond flour.  If the mixture looks too sticky, add a little more almond flour just until it binds.

Heat a couple tablespoons of coconut oil in a large cast iron skillet (you can drop in a tiny, tiny piece of the latke batter, and if it sizzles right away it's ready). Take about 2tbs of the batter and drop it in the oil, pressing down a little so it's flat.  Fry about 3-4 minutes on each side and drain on a paper towel.

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