VEGAN & GLUTEN-FREE SWEET POTATO LATKES
Looking for a delicious and comforting veggie latke recipe to enjoy as a side or part of a stunning plant-powered meal? These vegan and gluten-free Sweet Potato Latkes are just that. Simple to make, full of flavor and stunning on the plate. This recipe was created by Guest Chef Kelsey as part of The Collective Series. Get to know Kelsey and her amazing latke recipe below!
Provided by FItLiving Eats by Carly Paige
Categories Side
Time 30m
Number Of Ingredients 23
Steps:
- To a large mixing bowl, combine 1 tablespoon garbanzo bean flour and 1 tablespoon water to make a paste.
- Squeeze the shredded sweet potato, Yukon potato and carrot with a nut milk bag or tea towel to remove excess moisture. Add to the mixing bowl, along with the almond flour, other tablespoon of garbanzo bean flour, lemon zest and juice, green onion, dill, parsley, garlic powder, baking powder, black pepper and salt. You want to add the salt last, right before you are going to shape the latkes.
- Combine well, and scoop out a small meatball size of mix. Roll gently into a ball and place on a baking sheet lined with parchment paper.
- Heat a nonstick skillet (cast iron works best), with a good amount of cooking oil (recommend ghee or vegan butter), once oil is hot put latke on the skillet and press it down with spatula or fork until flat. Cook until the underside is crispy but not dark (3-4min), flip and repeat.
- Meanwhile, to make the herby sour cream, add everything to a bowl and mix to combine. Set aside until ready to use.
- Serve these hot with a dollop of the herby sour cream.
Nutrition Facts : ServingSize 1 latke, Calories 97 calories, Sugar 3g, Sodium 178mg, Fat 5g, SaturatedFat 2g, UnsaturatedFat 2g, TransFat 0g, Carbohydrate 11g, Fiber 2g, Protein 2g, Cholesterol 14mg
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- Spiralize the sweetpotato. Cut off either end of your peeled sweetpotato to make a flat surface. Place in your spiralizer and use the blade that produces the thinnest noodles. I use blade D on my Inspiralizer. Spiralize the entire sweetpotato and place the sweetpotato noodles in a large mixing bowl. Use kitchen sheers to cut them into shorter strands. I usually make ten cuts.
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