Sweet Potato Latkes
Servings
10
Calories
77
Every year when Hanukkah rolls around I’m craving some latkes! This year I wanted to try making a slightly healthier version. I subbed out the potatoes for sweet potatoes and instead of using flour as a binder I used almond flour. I suggest using grapeseed oil or avocado oil to fry them. Just don’t use olive oil since you want to cook them at a high heat and olive oil will smoke.
Zach Morgan
Ingredients
2 cups sweet potato, shredded
½ cup yellow onion, shredded
1 egg
¼ cup almond flour
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Oil for cooking
Directions
Shred sweet potato and onion, preferably in a food processor.
In a mixing bowl stir together sweet potato, onion, egg almond flour, and seasoning. You should be able to pack together some of the mixture and it not fall apart. You may need to add a little more almond flour if too wet.
Heat oil in a large saute pan over medium-high heat. There should be enough oil to cover the pan and be about 1cm thick.
Form sweet potato mixture into small balls, about 1 ½ inch thick. Place into pan with some space between them. If the latkes don’t immediately start sizzling then the oil isn’t hot enough yet.
Saute for about 3-4 minutes per side, until well browned. Transfer to a plate lined with paper towels to dry.
Serve with a side of sour cream and enjoy!
Recipe Note
Macros are for 1 of 10, not counting the oil.
Nutrition
Calories 77, Fat grams, Protein grams, Carbs grams