Sweet Potato Latkes
These sweet potato latkes are a vegan, sweet and savory twist on the classic. Pan-fried until perfectly crispy outside and tender inside, they make a satisfying appetizer, snack, or main!
Servings: 12 latkes
Calories: 89kcal
Equipment
Ingredients
- 2 tablespoons flaxseed meal
- 3 tablespoons water
- 1 ½ pounds 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 or matzo meal, to keep them kosher
- 1 teaspoon salt
- Pepper to taste
- Canola oil for frying
Instructions
- 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 remaining potato mixture, adding more oil as necessary. Place the cooked potato pancakes on paper towels to remove excess oil.
Video
Notes
- For the quickest prep, shred everything in seconds using a food processor shredding disk.
- Squeeze out as much liquid as you can from the shredded potatoes and onion. It's the key to crispy latkes.
- Make them smaller for appetizers or larger for a main, and adjust the cooking time if needed.
- Preheat the pan so the latke mixture sizzles as soon as it hits the oil. If the oil isn't hot enough, they turn out greasy, and if it's too hot, the outside burns before the middle cooks.
- Thank you to Stephanie Dreyer of Batch Cooking Club for this recipe!
Nutrition
Serving: 75g | Calories: 89kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 209mg | Potassium: 331mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2683IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 1mg
