Description
Latkes are usually served at Hanukkah time and are made with white potatoes. These instead use sweet potatoes to increase the nutrition and flavor, and they’re so good that I encourage you to eat them all year long.
Ingredients
Scale
- 2 sweet potatoes, shredded
- 2 parsnips, shredded
- ½ white onion, minced
- 4 eggs
- 2 tablespoons arrowroot or tapioca starch
- 4 tablespoons unsalted butter, divided
- ¼ teaspoon sea salt
- ½ teaspoon black pepper
Topping #1:
- 1 dollop plain goat milk yogurt
- green onions, chopped
Topping #2:
- 1 dollop plain coconut yogurt
- raw honey
- cacao nibs
Instructions
- Mix all ingredients, except the green onions and reserved butter, in a food processor and blend on high until well combined.
- Heat the remaining 2 tablespoons of butter in a medium pan over medium heat.
- Form batter into little balls and then flatten them into about a 3-inch disc.
- Add two or three latkes to the pan, pressing them down with a spatula.
- Fry for 5–7 minutes on each side until they are golden brown.
- Top with one of the two toppings and enjoy!
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dishes, Appetizers
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 2 latkes
- Calories: 298
- Sugar: 7.3g
- Sodium: 254mg
- Fat: 16g
- Saturated Fat: 18.7g
- Unsaturated Fat: 6.1g
- Trans Fat: 0.5g
- Carbohydrates: 31.9g
- Fiber: 6.2g
- Protein: 7.9g
- Cholesterol: 194mg