Lethal latkes put a fiery Paleo spin on the classic potato pancake. Grated sweet potato fries into crisp-edged fritters laced with jalapeño, garlic, cumin, and chili powder, bound with eggs and a little coconut flour. Sweet heat in every bite — the name is no exaggeration.
Lethal Latkes
Latkes are a traditional type of “potato pancake,” frequently served during the Jewish holiday Hanukkah. This Paleo spin-off mixes sweet with spice and creates a deliciously filling meal! The cumin and chili powder accent the jalapeño in this recipe, and blend perfectly with the sugary flavor of sweet potato and coconut flour.
Yields 12 latkes
3 cups (720 ml) grated sweet potato
3 chives, finely chopped
1 teaspoon (5 ml) minced garlic
1 jalapeño, seeded and diced
1⁄2 teaspoon (10 ml) cumin
1⁄2 teaspoon chili powder
1 tablespoon (15 ml) chopped cilantro
2 eggs
11⁄2 tablespoons (30 ml) coconut flour
2 tablespoons (30 ml) coconut oil
- Combine all ingredients, except the coconut oil, in a large mixing bowl. Stir until well blended. This should be a sticky, batter-like mixture that sticks well when the latke is formed.
- Heat coconut oil in large nonstick skillet until melted. Add 1⁄3 cup (720 ml) size spoonfuls of mixture to skillet, and pat down slightly. Fry on one side for about 5–7 minutes, until browned, and flip. Fry on the other side until browned. Fry in batches.
- Remove from heat and serve warm. If making in advance, refrigerate until serving. Heat in the oven for about 10 minutes before serving, if chilled.
Pro Tips
- The mixture should be sticky and batter-like — if it's too loose to hold a patty, add coconut flour a half-tablespoon at a time.
- Use 1/3-cup scoopfuls and pat them down gently in the pan; uniform thickness is the secret to crisp edges and a cooked center.
- Fry 5–7 minutes on the first side without fiddling — the latkes need that uninterrupted contact to form a proper crust before flipping.
- Making them ahead? Refrigerate the cooked latkes and reheat in the oven for about 10 minutes to bring back the crunch.
Frequently Asked Questions
Can I bake these latkes instead of frying?
You can bake them at 425°F until browned and crisp, flipping once, though the coconut-oil-fried version has noticeably better crunch.
How spicy are lethal latkes?
The seeded jalapeño plus cumin and chili powder give a warm, building heat rather than a scorching one. Keep some jalapeño seeds in if you want to live up to the name.
Are they good for meal prep?
Yes — fry a batch, refrigerate, and rewarm in the oven for 10 minutes before serving. They're a great make-ahead brunch side.
What can I serve with them?
They're delicious warm with a cool dipping sauce or alongside eggs for a spicy-sweet breakfast plate.
Recipe Card
Ingredients
Method
- Combine all ingredients, except the coconut oil, in a large mixing bowl.
- Stir until well blended. This should be a sticky, batter-like mixture that sticks well when the latke is formed.
- Heat coconut oil in large nonstick skillet until melted.
- Add 1⁄3 cup size spoonfuls of mixture to skillet, and pat down slightly.
- Fry on one side for about 5–7 minutes, until browned, and flip.
- Fry on the other side until browned.
- Fry in batches.
- Remove from heat and serve warm. If making in advance, refrigerate until serving.
- Heat in the oven for about 10 minutes before serving, if chilled.
