Allergy Friendly Fritters!!! – AKA “Latkes”

The festival of LIGHTS!!! Happy Hanukkah! Or, WAIT, is it Chanukah?! Oy – Always get’s me… BUT, my darlings, I have something scrumptious and may I add, “HEALTHY” for your seasonal celebration?! YES! We are going “eggless” on this traditional recipe AND the “sour cream” is loaded with cancer fighting cruciferous!!!


Potato Latkes with Cashew Cauliflower Cream


  • 3 small – medium sweet potatoes – I mix with Japanese purple potatoes, peeled if preferred
  • 1/2 medium red onion
  • 3/4 tsp Himalayan or Kosher salt
  • 1/2 tsp black pepper, divided
  • 1/8 tsp cayenne
  • 3 tbsp chickpea flour – can substitute potato starch if desired
  • Special Blends to Try + Add for flavor: dill, scallions, mustard to taste, garam masala, turmeric and cinnamon blend.
  • 3 tsp organic olive oil to pan toast


  1. Shred or grate your potatoes and onion. I use a hand grater for the potatoes and processor for sweet potatoes, you can also use a spiralizer. Add to a bowl, add a pinch of salt and mix. Then use paper towels to wrap the mixture and squeeze to remove the excess moisture.
  2. Add salt, 1/3 tsp black pepper, cayenne, and flour to the potatoes and mix in. The potatoes don’t need much binding as they will cook and stick.
  3. Heat a cast iron or heavy bottom skillet over medium heat. Brush oil. Place spoonfuls of the mixture and press lightly and spread.
  4. Cook over medium heat for 3 to 5 minutes per side. If the potatoes are browning too quickly, reduce the heat a bit.
  5. Garnish with black pepper, salt, pepper flakes. Serve warm with my cauliflower cream or apple sauce or even sauerkraut!

Cauli 1

Cauli 2

Cauli Cream

Cashew Cauliflower Cream


  • 1/2 cup cashews, soaked in water for 10 – 15 minutes
  • 2 cups cauliflower, cut into pieces
  • 1 tsp. apple cider vinegar
  • 1/2 teaspoon Himalayan sea salt
  • 1/4 cup filtered water


  1. Place the cauliflower in a pan along with 1 cup of water and simmer for 10 minutes until tender. Drain the water and set cauliflower in the blender.
  2. Drain the water from the cashews and place in a blender along with the cauliflower, apple cider vinegar, sea salt and water.
  3. Blend for several minutes until the mixture is creamy and smooth, but not too runny.
  4. Refrigerate to firmness and serve when ready!

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xoxo kb

Katherine Brown
Health + Nutrition + Lifestyle Manifestation Coach



*** Hi, Full Disclosure – I REALLY like to sip on  Buddha Teas and we are teaming up with them. We receive a commission on each sale as transparency in truth is our thing. Although we’d love your support, feel absolutely free to order the above products from any source you choose.  #FreedomOfChoice

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