Sweet Potato Latkes2020-12-07
- Yield : 12 latkes
- Servings : 6
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
From Plant-Based on a Budget: If you’re not familiar with the potato-y goodness that is Latkes, then this is for you. it’ll give you a taste of a traditional Jewish celebration, Hanukkah, the festival of lights. But these delicious sweet potato latkes can be eaten at any time and enjoyed by the whole family,
How To Eat Latkes
The traditional version of latkes uses eggs to bind the grated potatoes, but this plant-based option uses a flax egg to replace them. It’s basically flax meal and water mixed together to create a gelatinous mixture. Now, it’s often a big debate on how to top these tasty potato pancakes. They can be topped with some vegan sour cream or applesauce.
I know applesauce with potato cakes might sound a bit strange, but the combination goes so well. It is a great recipe to try with the kids, and add some healthy starches into their diet like sweet potatoes and good fats like flaxseeds.
How To Master The Sweet Potato Latkes
If you’ve never tried these before and feel a bit intimidated by the process, or you make these every year around Hanukkah but can’t seem to get them right, then we have some fantastic tips to share with you! Take note on how to become a latke guru:
- Make sure you grate the potatoes (in this case, sweet potatoes) and onions well. Using a food processor and choosing the grater blade is a great idea. You can still use a box grater, but if you have a food processor, we recommend it.
- Once shredded, transfer the potatoes and onions into a clean kitchen towel and squeeze the liquid out. Do your best to squeeze out all that liquid (as much you can).
- Even though it might seem like you have to deep fry these cakes, don’t use too much oil, or the cakes might fall apart. Also, remember to wait until the oil is hot before placing your cakes in the pan.
Dip The Latke
These Sweet Potato Latke Cakes are pretty delicious on their own, but a good dip takes them to a whole new level of goodness. Apart from the traditional applesauce, you could make a classic onion dip to go with them. Yum!
- Mixing Bowl
- Measuring cups
- Measuring spoons
- My favorite knives
- Food Processor
- Large Skillet
- Serving Platter
Photos by Alfonso Revilla
- 2 tablespoons of flaxseed meal
- 3 tablespoons of water
- 1 ½ pound of large russet potatoes (2 medium), sliced into small wedges
- ½ pound of sweet potatoes (1 medium sweet potato), sliced into small wedges
- 1 medium red onion, sliced into small wedges
- ½ cup of all-purpose flour
- 1 teaspoon of salt
- Pepper, to taste
- Canola oil, for frying
Combine the flaxseed meal and water in a bowl. Stir well to combine and refrigerate until you’re ready to use it.
Using a food processor with a grater blade, and process the russet potatoes, sweet potatoes, and red onion. Using a kitchen towel, squeeze out excess liquid from the potatoes and onions. Make sure it’s nice and dry.
Place the onion and potato mixture in a bowl and add the flaxseed meal mixture, flour, salt, and pepper. Mix until it’s thoroughly combined.
In a large skillet over medium heat, heat a thin layer of oil. Take about two tablespoons of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil (make sure the oil is completely heated before adding the latke). Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
Repeat with the remaining potato mixture, adding more oil as necessary. Place the cooked potato pancakes on paper towels to remove excess oil.