This recipe was created by Stephanie Dreyer from Batch Cooking Club! These sweet potato latkes are easy to make and delicious to have for dinner or to snack on.
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, and the festival of lights. But these delicious sweet potato latkes can be eaten at any time and enjoyed by the whole family,
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. If you want more vegan egg replacer ideas, here's a helpful article you might like. 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.
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:
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!
Combine the flaxseed meal and water in a bowl. Stir well to combine and refrigerate until you’re ready to use it.
Next, use a food processor with a grater blade, 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.
Then you will 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.
Heat a thin layer of oil in a large skillet over medium heat. 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.
Do latkes freeze well?
Yes, they do! So feel free to whip up a big batch and freeze them to eat when you are in the mood for latkes!
What oil works best for frying latkes?
We recommend canola oil, but you can give other neutral oils a try.
Can I bake sweet potato latkes instead of frying them?
This recipe was written for frying, but you could also bake them. Just keep an eye on them so they don't burn in the oven.
Can I make vegan latkes ahead of time?
Yes. You can assemble them ahead of time and keep them in the fridge until you are ready to enjoy them.
Photos by Alfonso Revilla
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