Cassava Latkes with Applesauce & Coconut Sour Cream (paleo, AIP, vegan)
Recipe type: Paleo, Autoimmune Protocol, Vegan-Friendly
Cuisine: Jewish/Eastern European-inspired with tropical notes
Prep time: 
Cook time: 
Total time: 
Serves: 20 latkes
Okay I'm just gonna be blasphemous and say it...cassava is superior to potatoes for latkes. It has less water content & more starch, leading to a crispier latke that browns faster. And the extra starch means it binds itself so no additional flour or eggs are needed. And if you use pre-grated frozen cassava this recipe is basically no work compared to traditional potato latkes. win win. ;) The below makes a smallish batch - for large gatherings feel free to double or even triple the recipe.
  1. 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.
  2. For latkes: put grated cassava in a bowl. Add onion, garlic, olive oil, and salt and mix well.
  3. Heat up 3 tb of fat in a cast iron or non-stick pan over medium heat.
  4. 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.
  5. Drain on paper towel-lined plate. Feel free to keep warm in oven at 250 F while frying new batches.
  6. For coconut sour cream: remove only the most solid part of the coconut cream from the can, and mix with other ingredients.
  7. Serve latkes with applesauce, chives, and coconut sour cream and enjoy!
Recipe by Flash Fiction Kitchen at