Sweet Potato Latkes
User Reviews
5
Sweet Potato Latkes
Description
This recipe blends shredded russet potatoes, sweet potatoes, and red onion that are thoroughly drained to remove excess moisture—a crucial step for crispiness. The mixture is combined with flaxseed meal soaked in water as a vegan binder, along with flour (or gluten-free alternatives) and seasoning. Spoonfuls of the batter are flattened into pancakes and fried in preheated canola oil over medium heat until both sides develop a golden brown crust.
The latkes develop a crispy outer layer while maintaining a tender inside thanks to the balance of moisture removal and proper frying temperature. The size of the latkes can be varied according to preference, adjusting cooking times as needed. These latkes can be served as snacks, appetizers, or part of a meal.
Preheating the oil to the correct temperature is key to avoid grease absorption or burning. Using a food processor for shredding speeds preparation. The recipe suggests suitable flour substitutions to maintain kosher or gluten-free status when preferred.
Ingredients
- 2 tablespoons flaxseed meal
- 3 tablespoons water
- 1 ½ pounds russet potatoes 2 medium), sliced into small wedges, large
- ½ pound of sweet potatoes (1 medium sweet potato), sliced into small wedges
- 1 medium red onion sliced into small wedges
- ½ cup all-purpose flour or a GF flour, chickpea flour, or matzo meal (to ensure they're kosher
- 1 teaspoon salt
- black 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.
Notes
- Use a food processor shredding disk to quickly shred potatoes and onions.
- Remove all excess liquid with a kitchen towel to achieve crispy latkes.
- Adjust latke size for snack or main dish portions and modify cooking time accordingly.
- Preheat oil until sizzling to prevent greasy latkes or burnt exteriors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12latkes
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 209mg | 9% |
| Potassium | 331mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2683IU | 54% |
| Vitamin C | 12mg | 13% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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