Wrapped in lace
Set out for an occasion
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.
(NB Is this a poem? I dunno. I’d like to replace it with a story but I couldn’t come up with anything that didn’t seem derivative/appropriative, so if anyone would like to submit a story for consideration please do so. If it’s better than this poem (hey low-hanging fruit), I will publish it here with credits/attribution/links etc.!)
- 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
- 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)
- For applesauce: core and cut up apples into bite-sized pieces (I prefer to leave the skins on for more flavor, but feel free to peel them). Add chopped apples to a small pot with ~1 cup of water and cinnamon stick, salt, & lemon/ACV. Bring to a boil and then simmer until apples cook down (feel free to add more water if needed) - cook until no longer liquid-y.
- For latkes: put grated cassava in a bowl. Add onion, garlic, olive oil, and salt and mix well.
- Heat up 3 tb of fat in a cast iron or non-stick pan over medium heat.
- Spoon about 1 tb of mixture into pan once oil is hot, flatten (the flatter/thinner the crispier) and cook ~4 minutes a side (until edges look very brown). Add more fat if necessary/browning isn't happening fast enough.
- Drain on paper towel-lined plate. Feel free to keep warm in oven at 250 F while frying new batches.
- For coconut sour cream: remove only the most solid part of the coconut cream from the can, and mix with other ingredients.
- Serve latkes with applesauce, chives, and coconut sour cream and enjoy!
This recipe has been shared on Phoenix Helix’s Paleo-AIP Roundtable.