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latkes

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.

 

latkes

Ingredients

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

Instructions

1

In a large mixing bowl, place grated raw sweet potato and parsnip.

2

Add flour, baking soda, sea salt, and black pepper and three tablespoons of the mashed sweet potato.

3

Stir to combine.

4

Add the non-dairy milk or water.

5

Line the baking sheet with parchment paper, and spray it lightly with cooking oil spray (so the latkes do not stick).

6

Scoop up a rounded tablespoon of the latke mixture and form it into a ball with your hands.

7

Flatten slightly to create a little patty. Place on a baking sheet lined with parchment paper. Repeat with remaining mixture.

8

Bake for 25 minutes, or until golden on one side.

9

Flip the latkes gently, and bake for another 15 minutes, or until golden brown.

10

Serve warm, topped with either tofu sour cream and chives or apple sauce.

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