Sweet Potato Latkes
Crispy and flavorful Sweet Potato Latkes made with russet and sweet potatoes, perfect for any occasion as a side dish or brunch delight.
Ingredients
For the Latkes
- 2 tablespoons flaxseed meal acts as an egg substitute
- 3 tablespoons water for the flaxseed mixture
- 1.5 pounds large russet potatoes sliced into small wedges
- 0.5 pound sweet potatoes sliced into small wedges
- 1 medium red onion sliced into small wedges
- 0.5 cup all-purpose flour or gluten-free flour
- 1 teaspoon salt
- to taste pepper
- Canola oil for frying enough to cover the bottom of the skillet
Instructions
Preparation
- In a small bowl, combine the flaxseed meal and water. Stir well and refrigerate for about 15 minutes.
- Grate the russet potatoes, sweet potatoes, and red onion using a food processor.
- Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large mixing bowl, combine the drained potato mixture with the flaxseed mixture, flour, salt, and pepper. Mix thoroughly.
Cooking
- In a large skillet, heat enough canola oil over medium heat to cover the bottom, about 1/4 inch deep.
- Form about two tablespoons of the mixture into a pancake shape and carefully place each pancake into the hot oil.
- Fry the latkes for about 4 minutes on each side or until golden brown and crispy.
- Transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
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Notes
Serve with applesauce, sour cream, or as part of a brunch spread. Garnish with fresh green onions for enhanced flavor.