This post contains affiliate links. Please see our disclosure policy.

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!

plate of Beet and Sweet Potato Fritters

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.

Beet and Sweet Potato Fritters ingredients

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.
squeezing moisture from the shredded veggies
  • 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.
sweet potato fritters frying in skillet
  • 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.
stack of beet and sweet potato fritters

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.

overhead of sweet potato beet fritters

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

Can I make these with all Russet or sweet potatoes?

Yes, you can easily make this recipe with all Russet or sweet potatoes. To do so, just use 3 pounds (about 6 medium) of either.

Can I double the recipe?

Yes, this sweet potato latke recipe is very easy to double. Just multiply the ingredients and follow the instructions as listed, adding extra oil if needed while frying. Be sure to let extra oil come to full temperature before adding more fritters to keep them crispy!

Are fritters the same as potato pancakes?

Technically, fritters are not the same as potato pancakes, though some people refer to them interchangeably. Potato pancakes are made with mashed potatoes and have a soft and creamy interior. Fritters are crunchy and crispy, with a tender shredded potato interior.

Can sweet potato fritters be made in the air fryer?

Yes, air fry the fritters at 350°F for 10-15 minutes, then flip and air fry another 8 minutes. See full instructions in the recipe card below.

More Sweet Potato Recipes

4.84 from 6 votes

Beet and Sweet Potato Fritters

By: Jenné Claiborne
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 Hannukah! This recipe is also published in my new cookbook of 100 delicious vegan recipes, Vegan Vibes.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 Servings

Video

Equipment

Ingredients 

  • 1 small russet potato, peeled
  • 1 small sweet potato, peeled
  • 1 medium beet, peeled
  • 1/4 yellow or white onion
  • 2 tbsp all purpose flour
  • 1 tbsp potato starch
  • 1 1/2 tsp salt
  • 1/2 cup oil for shallow frying, such as canola, grapeseed, or avocado oil
  • applesauce, to serve
  • vegan sour cream, recipe here

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.
  • In another mixing bowl, combine the flour, potato starch, and salt.
  • 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. You may need to use multiple paper towels to get most of the liquid out of the veggies.
  • Transfer the drained vegetables into the bowl with the flour mixture. Toss well until well combined.
  • Line a large plate with three layers of paper towels and set near the stove. Pour 1/4 inch of oil into a skillet or large pot and heat to about 350°F.
  • Take 1/4 cup scoops of the batter and shape them into very thin patties. Set the shaped patties on a large plate while you prepare the rest for frying.
  • Add the patties to the oil in a small batch, leaving at least 1 inch of space between them. Fry for 5-6 minutes per side, turning them as soon as the edges turn crispy and browned.
  • 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.

Notes

Air Fryer Instructions
Grease the bottom of an air fryer basket and fill the basket with patties. Grease the top of the patties with spray oil, or brush the tops with avocado oil. Air fry at 350°F for 10 to 15 minutes. Flip and grease the other side of the fritters before cooking for another 8 to 10 minutes, or until golden and the veggies are tender. 
Storage Directions
  • 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.
Recipe Pro-Tips
  • 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.
Like this recipe? Rate and comment below!

About Jenne

I’m a Georgia Peach living in Atlanta, with an insatiable love of sweet potatoes, my family, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy vegan recipes.

You May Also Like

4.84 from 6 votes (5 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. 5 stars
    Wow, this was so good! I didn’t even know you could make homemade vegan sour cream. It was dangy, thick, and dolloped nicely! Saving it for later!