Sweet Potato Latkes

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Crispy good breakfast treat or side for anytime of the day.

Ingredients:

  • 1 cup sweet potato grated and drained

  • 1 cup packed, grated, and drained russet or yellow potato

  • ⅓ cup unbleached all purpose flour or chickpea flour

  • 3 tbsp sliced green onion

  • 1 small onion diced

  • 3 tbsp unsweetened nondairy milk

  • 1 tbsp cornstarch, coconut flour or potato starch

  • 1 ¼ tsp salt

  • ½ tsp baking powder

  • black pepper, to taste

  • vegetable oil, for frying (avocado, olive, or coconut work well)

  • optional: 2 tbsp fresh, chopped dill, thyme or fresh herb of choice

  • optional: ¼ cup shredded carrot or zucchini (squeezed to remove excess water)

  • optional: Pinch of cayenne or chili powder

Instructions:

  • Grate potatoes and squeeze out as much moisture as you can using paper towel or dish cloth.

  • Combine 2 cups grated potato, flour, green onion, nut milk, cornstarch, salt, baking powder, black pepper and spices. Mix well for good binding.

  • In a frying pan (we like cast iron pans), preheat a generous amount of vegetable oil over medium heat.

  • Spoon ¼-1/3 cup of potato mixture into the pan. Use a spatula or pancake flipper to flatten the patty to about ¼" thick. Fry until golden brown, flip, and fry the other side. Drain excess oil on paper towel if necessary.

  • Serve with your favourite toppings. We like sliced green onion, chives, fresh herbs, tzatziki or apple sauce

Sweet potatoes are rich in nutrients including:

Alannah Codrington