Sweet and savoury latkes
These sweet and savoury latkes are mini-sized and baked, making them cute and crispy. They are oil-free so they are healthier for our bodies. Serve with applesauce for a sweet latke and/or with the sour “cream” for a savoury latke. Make 2 batches of this recipe so you do not run out! Extras can be re-heated or eaten cold the next day. These latkes are: light, crunchy, not at all greasy, and are a delicious and healthier plant-based version of a traditional Jewish recipe.
Recipe by jewishfoodhero.com creator Kenden Alfond, pictured below.
1 large sweet potato (or yam), coarsely grated
1 parsnip, peeled and coarsely grated
¼ cup all-purpose flour or gluten free all-purpose flour
¼ tsp baking soda
0.5 tsp sea salt
0.25 tsp black pepper
2 tbsp cooked sweet potato (or yam), mashed
1 tbsp low fat non-dairy milk or water
Cooking oil spray
In a large mixing bowl, place grated raw sweet potato and parsnip.
Add flour, baking soda, sea salt, and black pepper and three tablespoons of the mashed sweet potato.
Stir to combine.
Add the non-dairy milk or water.
Line the baking sheet with parchment paper, and spray it lightly with cooking oil spray (so the latkes do not stick).
Scoop up a rounded tablespoon of the latke mixture and form it into a ball with your hands.
Flatten slightly to create a little patty. Place on a baking sheet lined with parchment paper. Repeat with remaining mixture.
Bake for 25 minutes, or until golden on one side.
Flip the latkes gently, and bake for another 15 minutes, or until golden brown.
Serve warm, topped with either tofu sour cream and chives or apple sauce.