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 a GF flour, chickpea flour, or matzo meal (to ensure they're 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 quickest prep: Shred ingredients in seconds using a food processor shredding disk.
- Remove ALL excess liquid: This is the KEY to super crispy sweet potato hash browns/latkes.
- Adjust the size: Make them smaller or larger as an appetizer, snack, or main. Adjust the cooking time if needed.
- Preheat the pan: The latke mixture should sizzle the second it hits the pan. If the temperature is too low, they end up greasy. If it’s too high, the outside will burn before the middle cooks. Adjust as needed.
Nutrition
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
