Vegan Gluten Free Sweet Potato Latkes Recipes

VEGAN & GLUTEN-FREE SWEET POTATO LATKES

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.

SPIRALIZED SWEET POTATO LATKES (VEGAN + GLUTEN-FREE + NUT-FREE)

Steps:

• In a small measuring cup whisk together the ground flaxseed and water. Set aside and allow it to "gel" for at least 5 minutes while you prepare the latkes. You will add the flax egg at the very end. This will help to bind your latkes together.
• Cut off either end of your peeled sweet potato 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 sweet potato and place the sweet potato noodles in a large mixing bowl. Use kitchen sheers to cut them into shorter strands. I usually make ten cuts.
• Cut off either end of the shallot to make a flat surface. Spiralize using the blade that produces the thinnest noodles. I use blade D on my Inspiralizer. Spiralize the entire shallot. Add the shallots to the sweet potatoes in your mixing bowl.
• Add the garbanzo bean flour, arrowroot powder, salt, garlic powder and pepper to the mixing bowl. Toss together until everything is evenly distributed. Add the flax egg mixture and mix well again. Make sure the flax egg is evenly coating everything throughout the mixture.
• In a large saute pan, heat 2 tablespoons of extra virgin olive oil on medium heat. Once the oil is hot you can start to make the latkes. Use a 1/4 cup measuring scoop and pack the latke mixture into it. Be sure to get all the noodles inside the scoop and press firmly. Carefully flip the measuring scoop to drop the latke onto the saute pan. My pan fit four latkes at a time. Once the latkes have cooked for a minute or two use a spatula and gently press down on the latke to flatten it slightly. Continue to gently flatten and shape the latkes as they cook. Cook for 4-6 minutes on each side. Flip once the edges are golden brown and crispy looking. Watch closely at the end to be sure you do not burn them. Once the first batch is complete, transfer to a plate or tray lined with paper towels to absorb excess oil. Continue to pan fry the next batch of latkes. Add another tablespoon or two of olive oil to your pan before each new batch.
• warm with a dollop of vegan sour cream (homemade or store-bought) and/or my homemade applesauce recipe. When I serve with sour cream I like to also garnish the latkes with diced fresh chives and or fresh dill.

POTATO SWEET POTATO LATKES - FRITTERS

Steps:

• Shred or grate your potatoes and onion. I use a hand grater for the potatoes and processor for sweet potatoes, you can also use a spiralizer. Add to a bowl, add a pinch of salt and mix. Then use paper towels to wrap the mixture and squeeze to remove the excess moisture.
• Add salt, 1/3 tsp black pepper, cayenne, starch and flour to the potatoes and mix in. The potatoes dont need much binding as they will cook and stick.
• Heat a cast iron or heavy bottom skillet over medium heat. Brush oil. Place spoonfuls of the mixture and press lightly and spread.
• Cook over medium heat for 3 to 5 minutes per side. If the potatoes are browning too quickly, reduce the heat a bit.
• Garnish with black pepper, salt, pepper flakes. Serve warm with vegan sour cream or apple sauce or other toppings.