Latkes (pronounced lot-kah or lot-kee), are savory pancakes eaten on the Jewish holiday of Hanukkah. They are traditionally fried in oil to symbolize a miracle, where the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days, despite only having enough oil to last for one day.
In my pre plant-based days, I had once picked up a box of frozen latkes from Trader Joe’s and the ingredients in those latkes included potatoes and eggs (for binding). This version of latkes is a twist on the original recipe and uses sweet potatoes and a flax egg for binding. It is also oil-free, so unfortunately the only thing it symbolizes is a healthy snack or appetizer for your enjoyment, or for your next party.
Serve these latkes with your sauce of choice – we like them with sriracha or ketchup, and the kids like it with plain yogurt.
Sweet Potato Latkes
Course: Appetizers, SnacksDifficulty: Easy6-8
servings10
minutes30
minutesThese easy to make, crispy sweet potato pancakes are full of flavor – they are also vegan and oil-free!
Ingredients
1 large sweet potato (I used purple, but any variety will do)
1/2 cup corn kernels, fresh or frozen
1/4 cup chopped cilantro
2 tablespoons chopped mint
1 tablespoon finely minced serrano pepper
1/2 cup bread crumbs or almond flour
1 flax egg ( 1 Tbsp ground flax seed mixed with 3 Tbsp water set aside for 5 minutes)
1 teaspoon salt
1 tablespoon finely chopped green onions (for garnish)
Directions
- Grate the sweet potatoes on a clean kitchen towel and mix in the corn. Squeeze the towel until all the moisture is absorbed.
- Add the grated potatoes and corn to a large bowl. Then add in all the remaining ingredients, except the green onions, and mix together. Add more bread crumbs or almond flour if the mixture is too wet. You should be able to shape the mixture into patties.
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Use a 1/3 cup measure to scoop out the mixture, shape it into a flat patty and place on the baking sheet. Repeat with the rest of the mixture.
- Bake for 30-35 minutes, flipping over after 20 minutes. The patties should be lightly browned on top. You can also air-fry the patties at 350°F for 15-20 minutes.
- Top with finely chopped green onions and serve the latkes hot with your choice of dip. We like it with sriracha, ketchup or plain vegan yogurt.
Notes
- You can store these latkes in the fridge for 3-4 days in a sealed container. Reheat them in the microwave for 30 seconds, or warm them in the oven for 5 minutes when ready to serve.
