Beet and Sweet Potato Fritters

These Beet and Sweet Potato Fritters are a colorful and nutritious twist on the classic latke recipe. Made with sweet and russet potatoes, beets, and onions, they are sweet, savory, and crispy and make great appetizers and side dishes. They make a tasty vegan main dish, appetizer, or side and are also great for Hanukkah!

This post was originally published on December 16, 2022. It was updated with new recipe information and photos on April 15, 2025.

Though I originally wrote this as a beet and sweet potato latke recipe during Hanukkah, I have since served these fritters multiple for dinner parties and cocktail parties, receiving rave reviews every time! I figured it was finally time I updated this blog post accordingly so you could enjoy doing the same.

These sweet potato fritters are crisp on the outside, tender and sweet on the inside, and (as you can always expect from me) entirely plant-based! All you need is a handful of ingredients and a few simple steps, and my recipe pro tips will help you make them perfectly crispy every time.

The term “latkes” translates from Yiddish to “pancake” and is a type of fried fritter made with potatoes, eggs, flour, and salt. Given my thing for sweet potatoes, I adapted the traditional recipe, adding them and shredded beets for flavor, texture, and nutrition. The earthiness of the beets complements the sweet potatoes like a dream, and applesauce makes a traditional yet plant-based dip. Whether you serve them throughout the year for a light meal or get-together or fry up a batch for Hannukah, they will surely be a hit!

For more sweet potato appetizers, check out my Beet & Sweet Potato Soup, Vegan Loaded Sweet Potato Fries, and Sweet Potato Hummus.

Ingredients

Sweet Potato: You will need 1 small sweet potato. Scrub it well and peel before shredding it.

Beet: This adds deep purple color, nutrition, and natural sweetness. Grab 1 medium beet that is firm and heavy for its size. Scrub and peel it well, too.

Russet Potato: For starch and a touch of classic latke flavor. You will need 1 small to medium potato. Though Yukon gold potatoes can substitute if needed, Russet potatoes are the best bet because they will crisp perfectly.

Onion: Use a white or yellow onion. Peel it well and trim the ends before shredding.

Potato Starch: When mixed with warm water, potato starch forms a vegan egg substitute. If needed, you can also use cornstarch or tapioca starch.

Flour: This is the second ingredient used to bind these sweet potato fritters. If you are gluten free, feel free to use a GF blend or chickpea flour.

Salt: To season the sweet potato fritter recipe. You can use sea or kosher salt.

Oil: A neutral oil — such as avocado, canola, or grapeseed — is best for frying.

Applesauce: For serving with the fried sweet potato patties! If desired, use unsweetened or organic applesauce.

Vegan Sour Cream: I love using both applesauce and homemade vegan sour cream to garnish my fritters.

Tools Needed

In addition to measuring spoons, baking sheets, and paper towels. You will need the following tools and appliances to make this vegan sweet potato latkes recipe successfully:

• A food processor with a grating attachment. Or a hand or box grater.
• Candy thermometer: This type of thermometer hangs inside of the pot, allowing you to keep a continual read on the oil temperature.
• Deep skillet or pot: Such as a cast iron pan. They hold the heat well when frying!
• Metal spatula. Like a fish spatula. This wide heat-safe draining spatula helps to safely scoop out the latkes.

How to Make Beet and Sweet Potato Fritters

Making this sweet potato fritters recipe is easy! Here’s how to do it:

• Prepare. Preheat the oven to 225°F and line a small baking sheet or large heat-safe dinner plate with paper towels.
• Grate vegetables. Line a large mixing bowl with paper towels. Grate the peeled russet potatoes, sweet potatoes, beets, and onion into the bowl. If using a food processor attachment, grate them and then transfer them to the paper towel-lined mixing bowl.

• Mix flour. In a large mixing bowl, whisk the all-purpose flour, potato starch, and salt. (process image below)
• Squeeze moisture from vegetables. Carefully gather the grated vegetables in the paper towels, pulling the edges of the paper towels up to form a sac. Gently but thoroughly squeeze the sac to wring out the excess vegetable liquid.

• Combine the ingredients. Transfer the shredded vegetables to the bowl with the flour potato starch mixture. Stir well to combine, using your hands if needed.

• Shape fritters. Take 1/4 cup scoops of the batter and shape them into very thin tightly packed patties. Set them on a plate while you prepare the oil.

• Heat oil. Heat 1/4 inch of the frying oil in a skillet over medium-low or medium heat until the oil reaches 350°F. Increase or decrease the heat as needed to keep the oil at that temperature.
• Fry. Add the patties to the hot oil in a small batch, leaving at least 1 inch of space between them. Fry for 4-5 minutes per side, turning them as soon as the edges look crispy and browned.

• Drain and fry the remaining batches. Transfer the hot fritters to the paper towel-lined plate dish and repeat with the rest of the batter. Keep them warm in the oven while frying subsequent batches or until ready to serve.

• Serve. Serve the fritters hot with applesauce or your favorite toppings, such as vegan sour cream and chopped chives.

Jenné’s Recipe Pro-Tips

• Squeeze out the moisture. This step is essential, producing the most crispy fritters! Working gently but thoroughly, wrap the paper towels around the grated veggies and remove any excess moisture. If needed, you can also wrap them in a cheesecloth or thin dish towel.
• Keep the oil at a consistent heat. It’s normal for the oil’s temperature to fluctuate after adding the batter, but don’t let it drop far below 350°F consistently, or the fritters will be mushy. Too much higher, and they or the oil will burn.
• Make even-sized patties. This ensures even and quick frying.
• Stay close by while frying. The fritters can turn golden brown quickly; keep an eye on them as they fry so you can turn them once they do.
• Fry in batches. Adding too many at once can quickly lower the oil’s temperature, making the sweet potato beet latkes mushy. When overcrowded, they can also stick together. I can fit 4 or 5 in my 12-inch skillet.
• Keep them warm. Transfer the cooked fritters to a paper towel-lined plate or baking sheet and place in an oven preheated to 225°F while you fry the subsequent batches or until serving.

Make Ahead Directions

The best fritters and latkes are the hot and crisp ones! For the best results, make them to serve or up to 2 hours ahead of time. Store them in a 225°F oven to keep them fresh.

To make them even further in advance, shred the potatoes and beets and refrigerate them submerged in cold water for up to 1 day. Drain the vegetables and thoroughly squeeze out excess moisture before continuing the recipe as directed.

Serving Suggestions

Enjoy these vegan latkes hot with your favorite dips to serve! I love and recommend applesauce, but vegan sour cream and chopped dill (or chives) or vegan ranch are also delicious.

Storage Directions

• Freezing: My preferred storage method is freezing, which keeps the fritters crisp. Cool them to room temperature, transfer them to a parchment paper-lined baking sheet, cover them very securely with plastic wrap, and freeze for up to 3 months.
• Reheating: Reheat from frozen by uncovering the baking pan and baking in a preheated 400°F oven for 10-12 minutes or until hot and crispy.
• Refrigerating: Once cooled, the fritters can also be refrigerated, though they tend to soften upon storage. Transfer them to an airtight container and refrigerate for up to 5 days. Reheat them on a parchment paper-lined baking sheet in a 400°F oven for 4-6 minutes until hot.

Frequently Asked Questions

More Sweet Potato Recipes

• Sweet Potato Soup
• Sweet Potato Parsnip Soup
• Vegan Sweet Potato Pie
• Sweet Potato & Brussels Sprouts Gratin
• Sweet Potato Cinnamon Rolls
• Vegan Sweet Potato Biscuits