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Hanukkah sameach! December 18, 2022 begins the eight days of Hanukkah observation. There are many Hanukkah traditions to celebrate over the next eight days, like lighting the menorah, playing dreidel, giving gifts, and eating delicious fried food! One of my favorite Hanukkah foods are these sweet potato beet latkes.
Baby J’s dad is Jewish, and I love joining the celebrations, too. Tradition can be difficult to follow if you also follow a plant-based lifestyle. Many traditional Jewish foods contain animal product, like brisket. But a couple years ago I created a vegan Hanukkah menu that we still use–including these sweet potato beet latkes.
What’s a latke?
Latkes, pronounced laat-kuhs, are a type of potato pancake traditionally made to celebrate Hanukkah. Some contain cheese or are eaten with sour cream, so I created this vegan version to avoid any type of conflict. Latkes are fried, crispy, so flavorful, and eaten with a surprising side; applesauce! The earthy beet and savory onion and potato blend perfectly with the sweet applesauce side.
My other Hanukkah menu items are a parsnip bisque with rye croutons, seitan brisket with mushroom gravy, and apple cider baked donuts and cupcakes for dessert. How delicious does that meal sound?! Want the recipes? Click HERE to sign up for my newsletter and watch for a special edition going out Sunday morning, December 18. Plus, I send out two newsletters a week with popular vegan recipes and my favorite vegan products.
Beet and Sweet Potato Fritters
Ingredients
- 2 medium (about 1 lb) russet potatoes, peeled
- 2 medium (about 1 lb) sweet potatoes, peeled
- 2 medium (about 1 lb) beets, peeled
- 1/2 yellow or white onion
- 1 tsp potato starch
- 3 tsp warm water
- 1/4 cup all purpose flour
- 2 tsp salt
- 1/2 cup frying oil, such as canola, grapeseed, or vegetable oil
- applesauce, to serve
Instructions
- Preheat the oven to 225°F and line a small baking sheet or large heat-safe dinner plate with paper towels.
- 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.
- 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.
- In another mixing bowl, whisk the potato starch and warm water until combined. Whisk in the all-purpose flour and salt.
- Transfer the drained vegetables into the bowl with the flour mixture. Toss well until well combined.
- Take 1/4 cup scoops of the batter and shape them into very thin patties.
- Heat 1 inch of the frying oil in a deep skillet or large pot 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.
- Add the patties to the oil in a small batch, leaving at least 1 inch of space between them. Fry for 2-4 minutes per side, turning them as soon as they turn golden.
- Transfer the hot patties 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 the fritters hot with applesauce or your favorite toppings or dip, such as vegan sour cream and chopped chives or vegan ranch.
Notes
- Freezing: My preferred storage method is freezing, which keeps the latkes crisp. Cool them to room temperature, transfer them to a parchment paper-lined baking sheet, cover them very securely with plastic wrap, and freeze the latkes 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.
- Refrigeration: The cooled latkes 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.
- Squeeze out the moisture. This produces 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 latkes 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 latkes mushy. When overcrowded, they can also stick together.
- Keep the latkes warm. Transfer the paper towel-lined plate or baking sheet of fritters to an oven preheated to 225°F while you fry the subsequent batches or until serving.
What are your family’s favorite Hanukkah traditions and foods?
Very tasty and easy to make.
Wonderful! Very tasty and easy to make. Perfect for a snowy, cold Welsh December.
I have made latkes in the oven and baked them. They are still delicious but fit into an oil free lifestyle