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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 Hannukah! This recipe is also published in my new cookbook of 100 delicious vegan recipes, Vegan Vibes.
Servings: 4 Servings
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
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.
Video
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.
- 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.
Nutrition
Calories: 352kcal | Carbohydrates: 24g | Protein: 3g | Fat: 28g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 963mg | Potassium: 461mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4626IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg