Wholesome Sweet Potato Latkes
To save a little time and make this recipe more efficient, I shredded the sweet potato, parsnips, and onion in a food processor. Use the grater blade to make quick work of the vegetables. Then wring them out for all they are worth in a kitchen towel. Try to squeeze as much moisture out of the vegetables as you can, so that they fry better in the pan and get crispier.
Traditionally, latkes are bound together with flour. But eggs work just as well, so they are mixed in to the vegetables here. Also add a little almond flour, salt and pepper. I like to throw in a pinch of cayenne for extra flavor too. Once everything is mixed together the latkes are ready to be formed.
I highly recommend keeping the latkes warm in the oven until all of them are cooked.
Ingredients
2 small sweet potatoes, peeled and roughly chopped
1 large parsnip, peeled
1/2 medium onion, peeled
2 eggs, beaten
3 tbsp almond flour
1 tsp salt
Freshly ground pepper, to taste
Pinch of cayenne
2 tbsp green onions, chopped
Applesauce, for serving
Coconut oil, for the pan
Instructions
Shred the sweet potatoes, parsnip, and onion in a food processor or with a grater. Transfer to a kitchen towel and wring out as much moisture as possible.
Transfer the sweet potato mixture to a large bowl. Add the eggs, almond flour, salt, pepper, and cayenne. Mix well.
Melt a tablespoon of coconut oil in a large skillet over medium-high heat. Place about 2 tablespoons of the sweet potato mixture into the pan and flatten into a pancake. Cook for 2-3 minutes per side until crispy. Transfer to a paper towel-lined plate. Repeat with remaining sweet potato mixture. Serve immediately.
Notes
Servings: 4
Difficulty: Medium
