Cassava latkes
Wrapped in lace
Set out for an occasion
Festive holidays
Sprinkled with green
Festooned with cream
Spinning and twirling
A starch lover’s dream
Fragrant applesauce bubbles on the stove
Cinnamon and cardamom and essence of clove
Apple and cassava, nature’s baklava,
United through the tempering of coconut and guava
Just kidding, no guava, just needed a rhyme
Hard to rhyme cassava with anything sublime
Anyway please enjoy this delectable treat
And give potatoes a break, they were tired on their feet
Try cassava for a change, and I think that if you do
You will very likely become a cassava convert true.
Cassava Latkes with Applesauce & Coconut Sour Cream (paleo, AIP, vegan)
Author: Julie Hunter
Recipe type: Paleo, Autoimmune Protocol, Vegan-Friendly
Ingredients
- Latkes
- 1 1-lb/16-oz bag grated cassava (defrosted), or about 2 c fresh grated cassava
- 1 medium/large onion, minced
- ½ a head of garlic (~6 cloves), minced
- 1 tb olive oil
- 2 tsp sea salt
- chives for garnish (optional)
- more olive oil and/or (depending on dietary preferences) pastured lard, chicken schmaltz, or duck fat for frying
- Applesauce
- 3-4 large apples of any sort
- 1 cinnamon stick
- 2 tsp fresh lemon juice or apple cider vinegar
- ⅛ tsp sea salt
- Coconut Sour Cream
- 1 can coconut cream, refrigerated
- 1.5 tb lemon juice
- ½ tb apple cider vinegar
- ¼ tsp sea salt
- 1 tb olive oil (optional)
Instructions
- For the full recipe, check out Best of Flash Fiction Kitchen, available here.
This recipe has been shared on Phoenix Helix’s Paleo-AIP Roundtable.
This looks so good! Where N you buy grated cassava?
You can find it in the ethnic frozen sections of some big supermarkets (Shoprite) and also in ethnic groceries (H-Mart), usually in the Latin or Filipino frozen sections (often by the frozen grated coconut or empanada shells). Otherwise you can buy fresh cassava and peel and grate or food process it.
I’ve been craving latkes. I’m so glad I came across this AIP alternative. Makes it even easier if you use store bought applesauce. Overall easy and DELICIOUS. I think I’m with you…these may be better than potato latkes!!
Thanks so much for the recipe using the yuca root. There are lots of recipes for cassava flour – less recipes using the root. Would you know how to convert a recipe that is calling for cassava flour by substituting freshly cooked yuca root? Cost is much less. Thanks!
Hi Donna – that’s one of my new projects (using more cassava root over the flour – you’re right about the cost for sure)! What recipe were you thinking of? So far I’m finding that using cassava root vs. AIP flours means you can remove other binding agents from the recipe…
I’ve got my heart set on waffles and pancakes! (witj no eggs) Thanks for all you do to help us – I had little success adjusting recipes.
Ah okay well I think you could do waffles/pancakes with cassava root actually, and maybe just cut out some of the extra liquid. I’ll experiment/see if I can develop something and get back to you! Thanks for reading 🙂
To grate fresh cassava root do I need to (of course peel it first) boil it for 10 minutes before grating it?
I’ve never done that, I just peel it and then grate, as long as you’re cooking it in some way before eating it should be fine. (I of course try to use pre-grated cassava when I can as it saves all that labor, but if you have a food processor or a good hand grater it’s not too bad to do it manually.)