Sweet Potato Latkes Recipe

Recipes.net Team
Recipes.net Team March 19, 2020
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Try this twist on the classic Hanukkah favorite for a different taste and happy family. Who knows, you might trade in your usual pancakes for this savory yet sweet potato pancake.

How To Make Sweet Potato Latkes

  • 6 cup sweet potatoes (peeled and finely shredded)
  • 2 cup zucchini (finely shredded )
  • 1 cup onions (finely shredded )
  • 1/4 cup lemon juice
  • 1 tsp no- salt herb blend
  • 1 1/2 cup egg substitute
  • 1 2/3 cup unbleached flour
  • 1/4 cup flat-leaf parsley (fresh, chopped)
  • 6 tsp canola oil (divided)
  1. In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour and parsley. 

  2. In a large no-stick frying pan or griddle over medium-high heat, warm 2 tsp. of the oil.

  3. Drop a tablespoon of the batter into the pan and spread it with a spatula to form a thin pancake.

  4. Add more batter to fill the pan without crowding the latkes. 

  5. Cook for about 2 minutes per side, or until golden and crispy.

  6. Remove from the pan and keep warm. Repeat, adding the remaining 4 tsp. oil as needed, until all the batter has been used.

How To Make Sweet Potato Latkes

0 from 0 votes
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Serves:
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Ingredients

  • 6 cup sweet potatoes, peeled and finely shredded
  • 2 cup zucchini, finely shredded
  • 1 cup onions, finely shredded
  • 1/4 cup lemon juice
  • 1 tsp no- salt herb blend
  • 1 1/2 cup egg substitute
  • 1 2/3 cup unbleached flour
  • 1/4 cup flat-leaf parsley, fresh, chopped
  • 6 tsp canola oil, divided

Instructions

  1. In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour and parsley. 

  2. In a large no-stick frying pan or griddle over medium-high heat, warm 2 tsp. of the oil.

  3. Drop a tablespoon of the batter into the pan and spread it with a spatula to form a thin pancake.

  4. Add more batter to fill the pan without crowding the latkes. 

  5. Cook for about 2 minutes per side, or until golden and crispy.

  6. Remove from the pan and keep warm. Repeat, adding the remaining 4 tsp. oil as needed, until all the batter has been used.

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Nutrition

  • Calcium: 107mg
  • Calories: 331kcal
  • Carbohydrates: 58g
  • Fat: 5g
  • Fiber: 6g
  • Iron: 3mg
  • Potassium: 788mg
  • Protein: 13g
  • Saturated Fat: 1g
  • Sodium: 205mg
  • Sugar: 9g
  • Vitamin A: 19303IU
  • Vitamin C: 20mg
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