Sweet Potato Latkes Pareve
Crisp, golden, and slightly sweet, these Pareve Sweet Potato Latkes are a delicious twist on the traditional Hanukkah favorite. Made with freshly grated sweet potatoes and a hint of warm cinnamon, these latkes are perfectly balanced with savory notes from onion and a touch of kosher salt. They're pan-fried until irresistibly crunchy on the outside and tender on the inside, making them an ideal side dish or appetizer. This recipe is easy to prepare in just 35 minutes and can be adapted for gluten-free diets by using potato starch instead of flour. Whether served with applesauce or a dollop of dairy-free sour cream, these latkes are sure to delight at any table. Perfect for special occasions or as a comforting treat, they’re a bite of holiday magic in every crisp, flavorful patty.
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Recipe Information
Ingredients
- 2 medium, peeled and grated sweet potatoes
- 1 small, finely grated yellow onion
- 2 large eggs
- 0.25 cup all-purpose flour (or potato starch for gluten-free)
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground cinnamon
- 0.5 cup neutral cooking oil (such as canola or vegetable oil)
Instructions
Using a box grater or food processor, grate the peeled sweet potatoes into fine shreds. Place the grated sweet potatoes into a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving crispy latkes.
Grate the small onion, and squeeze out any excess moisture using the same method as the sweet potatoes. Combine the grated sweet potatoes and onion in a large mixing bowl.
Crack the eggs into the bowl, and mix well with the sweet potatoes and onion until evenly incorporated.
Add the all-purpose flour (or potato starch), kosher salt, ground black pepper, and ground cinnamon to the mixture. Stir until the ingredients are fully combined and the mixture holds together when pressed lightly.
Heat a large skillet over medium heat and add enough neutral cooking oil to cover the bottom of the pan, about 1/8 inch deep. Allow the oil to heat until shimmering but not smoking.
Using a heaping tablespoon or your hands, scoop a portion of the latke mixture and shape it into a small patty, about 2 to 3 inches in diameter. Gently place the latke into the hot oil. Repeat, adding more latkes to the pan, but avoid overcrowding.
Cook the latkes for 3 to 4 minutes per side, or until golden brown and crispy. Use a spatula to carefully flip them halfway through cooking to ensure even browning.
Transfer the cooked latkes to a plate lined with paper towels to drain any excess oil. Sprinkle with a touch of additional kosher salt, if desired, while they are still hot.
Repeat the cooking process with the remaining latke mixture, adding more oil to the pan as needed.
Serve the latkes warm with your favorite accompaniments, such as applesauce or dairy-free sour cream, for a delicious and satisfying meal.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 879 mg | 38% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 15.2 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 165 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
