These sweet and savory latkes are mini-sized and baked, making them cute and crispy. They are oil-free so they are healthier for our bodies. Serve with proposed applesauce for a sweet latke, or with the sour “cream” for a savory latke.
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Sweet and Savory Mini Latkes
Serves 4-6
Sweet and Savory Mini Latkes
Categories
Ingredients
- 1 large sweet potato (or yam), coarsely grated
- 1 parsnip, peeled and coursely grated
- 1/4 cup all-purpose flour or gluten free all purpose flower
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons cooked sweet potato (or yam), mashed
- 1 tablespoon low fat non-dairy milk or water
- cooking oil spray
- Toppings: Tofy Sour Cream Sauce (below) with chives, or applesauce (below)
Instructions
- Boil a small sweet potato or yam and mash with fork and set aside.
- Preheat oven to 350 degrees. 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 lightly with cooking spray.
- 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, and place on the baking sheet. 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 applesauce (recipes below.)
Tofu Sour Cream (for savory latkes)
Ingredients
- 1 cup silken tofu
- 1-2 teaspoons lemon juice
- 1/4 teaspoon sea salt
- 2 tablespoons minced fresh chives
Instructions
- Place all ingredients (except for the chives) in a food processor or blender. Blend until smooth.
- Stir in the chives.
- Store in the refrigerator in a covered container until ready to use.
Homemade Applesauce (for sweet latkes)
Ingredients
- 6 cups apple, cored, peeled and diced
- 1 cup apple juice
- 1 teaspoon sea salt
- 1/2 cup raw sugar or maple syrup
- 1 teaspoon cinnamon
Instructions
- Place all ingredients in a 4-quart saucepan over medium heat. Bring to a gentle boil.
- Reduce heat to low and simmer, covered, for 25 minutes, or until the apples are very soft.
- Mash apples with a potato masher for a chunky texture, or purée them to desired consistency in a food processor.
Delicious! I’ve similarly altered my family’s latke recipe with roots from my CSA before and had wonderful success with fennel, leeks, and garlic scapes. Fennel especially would be fun to experiment with in this healthful sweet/savory version I think. Once I used red potatoes because I had them around and that was also delicious! And to all those first time latke makers – take note of the different textures of potatoes above. That’s the key to not ending up with hashbrowns!
Thank you Chanel for featuring Jewish Food Hero plant based recipe on Camille Styles. May these recipes delight your readership.