Chanukah – Sweet Potato, Carrot & Ginger Latkes













Find the original recipe here and many more great vegan and vegetarian ideas.

Chanukah: Sweet Potato and Carrot Ginger Latkes
Recipe Type: Side Dish
Cuisine: Jewish – Chanukah
Author: Vegetarian Epicurean
The trick to getting the perfect crispy texture is to remove all of the liquid; using a salad spinner to remove the liquid is an awesome, quick way to do this. I also use a food processor to do my grating; I’ve lost enough of my fingers that I prefer it, even if my dad swears the hand grated ones taste better. All three of these recipes were amazing. I served them with the traditional apple sauce and sour cream, as well as some red chile sauce and mango habañero salsa for a New Mexican flair.
  • 1 large sweet potato, peeled
  • 5 carrots peeled
  • 6 tablespoons flour
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground black pepper
  • 5 teaspoons finely grated peeled fresh ginger
  • Ener-G Egg Re-placer equivalent of 3 large eggs, beaten
  1. shred your vegetables. Put into a salad spinner and spin vigorously to remove liquid (it took 3-4 spins for all of the recipes; if you make the beet ones and are feeling crafty, you can reserve the beet juice for a dye or food coloring). Put them into a large bowl.
  2. Add in dry ingredients and toss to coat. Stir in beaten Ener-G Egg and combine evenly.
  3. Heat oil, olive or canola, in a large frying pan. You can put one piece of shredded vegetables in to test if it is hot enough – it will start to fry immediately when it is ready.
  4. Form small patties and put into the oil. When the edges start to turn golden, they are ready to flip.
  5. You can keep the latkes warm by putting them on broiling pan in an oven that’s 250 degrees.
  6. Serve with your sauces of choice and enjoy!


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