Sweet Potato Vegetable Latkes

Even the biggest vegetable critics will fall in love with these patties. Packed with a combination of nature’s goodies, these latkes are sweet, satisfying, and quick to make.

Serves 6

1 large egg

3 Tbsp (45 ml) almond flour

1 tsp (5 ml) dried tarragon or fresh, chopped

2 tsp (10 ml) chives, chopped fine

Kosher salt and freshly ground pepper to taste

2/3 cup (720 ml) yam, peeled and shredded

1/3 cup (720 ml) zucchini, shredded

¼ cup carrot, shredded

1 Tbsp (15 ml) onion, diced

2 cloves of garlic, diced fine

2 Tbsp (30 ml) red bell pepper, diced

1 Tbsp (15 ml) extra-virgin olive oil

1. In a large bowl, mix egg, almond flour, tarragon, chives, salt, and pepper. Add the yam, zucchini, carrot, onion, garlic, and bell pepper. Mix well. The batter will be runny.
2. In a large sauté pan, heat oil on medium-low. Drop generous tablespoons of the mixture or desired size latkes into the pan.
3. Flatten slightly into patty shape. Cover and cook until brown. Turn over, replace lid, and cook until lightly browned and vegetables are cooked (a couple of minutes per side).

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Sweet potato vegetable latkes are little pan-fried fritters loaded with shredded yam, zucchini, and carrot. Almond flour replaces the traditional potato starch binder, and fresh tarragon and chives keep every bite fragrant. Crisp outside, tender inside, they work as a side dish or a stand-up snack.

Pro Tips

• Squeeze the shredded vegetables in a clean towel before mixing. Wet shreds steam in the pan and you will never get that crisp latke crust.
• The batter will look runny — that is correct. The almond flour and egg set as they cook, so trust the scoop and drop generous tablespoons into the pan.
• Keep the heat at medium-low and cover the pan. A covered, gentler cook lets the raw yam shreds tenderize before the outside burns.
• Press the scoops flat with the back of the spoon after dropping them. Thin patties cook through evenly and give you more crispy edge per latke.

Frequently Asked Questions

Can I bake these latkes instead of frying?

You can, on a well-greased sheet at 400°F, flipping once. They will be less crisp than pan-fried but still tender and flavorful.

Can I make the batter ahead of time?

Mix the shreds and batter up to a few hours ahead and keep it refrigerated. Stir well before frying since the vegetables release more liquid as they sit.

What do you serve with sweet potato latkes?

They are wonderful with a fried egg on top for breakfast, or alongside roast chicken. Garlic aioli or applesauce both make simple, classic dips.

Recipe Card

Stav Kogan

Sweet Potato Vegetable Latkes

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Servings: 6 servings

Ingredients Method

Ingredients

  

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• 1 large egg
• 3 Tbsp almond flour
• 1 tsp dried tarragon or fresh, chopped
• 2 tsp chives, chopped fine
• 2/3 cup yam, peeled and shredded
• 1/3 cup zucchini, shredded
• ¼ cup carrot, shredded
• 1 Tbsp onion, diced
• 2 cloves of garlic, diced fine
• 2 Tbsp red bell pepper, diced
• 1 Tbsp extra-virgin olive oil
• Flatten slightly into patty shape. Cover and cook until brown. Turn over, replace lid, and cook until lightly browned and vegetables are cooked (a couple of minutes per side).

Method

 

1. In a large bowl, mix egg, almond flour, tarragon, chives, salt, and pepper.
2. Add the yam, zucchini, carrot, onion, garlic, and bell pepper.
3. Mix well. The batter will be runny.
4. In a large sauté pan, heat oil on medium-low.
5. Drop generous tablespoons of the mixture or desired size latkes into the pan.

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