At least once a year, always after the potato harvest came in, my father would make an enormous batch of potato latkes. It was a rare treat to have him cooking dinner in the kitchen, which was too bad since he really changed up the menu. Once the oil was hot, he kept making potato cakes until every one of his six children had eaten their fill.
I developed this colorful version which is grain and egg-free and uses sweet potatoes instead. The wheat flour is replaced with chickpea flour and fried in a non-stick skillet in coconut oil.
2 large sweet potatoes, peeled and grated
1 spanish onion, grated
1/3-1/2 cup chickpea flour
Salt and pepper, to taste
Oil, for frying
Mix together sweet potatoes, onion, chickpea flour, salt, and pepper in a medium bowl until well combined. Form the mixture into patties about 2 inches in diameter.
Heat coconut oil in a frying pan over medium heat.
Add the latkes and fry until golden brown, about 5 minutes on each side.
Transfer to a paper towel for a few minutes to absorb excess oil.
Serve hot with vegan sour cream, sunflower cream or applesauce.
Makes 8-10 patties.
BTW we’re moving our posting date to Tuesday in the New Year! Also, watch for articles to encourage and motivate you on your plant-based food journey.