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Spiralized Sweetpotato Latkes: 30-Min Crispy Delight

Spiralized Sweetpotato Latkes
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Crispy vegan Spiralized Sweetpotato Latkes offer a delightful and healthier twist on a classic appetizer. Quick to prepare with just 15 minutes of cooking, these latkes are perfect for gatherings and celebrations, bringing a vibrant, vegetable-forward approach to tradition.

Ingredients

Scale
  • 2 flax eggs (or 2 regular eggs)
  • 1 large sweetpotato, peeled and spiralized
  • 1 large shallot, spiralized (or finely diced onion)
  • 1 cup garbanzo bean flour (or all-purpose gluten-free flour)
  • 2 tablespoons arrowroot powder (or cornstarch)
  • 1 teaspoon fine salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 4–6 tablespoons extra virgin olive oil, for frying

Instructions

  1. Prepare the sweetpotato and shallot by spiralizing them using the thinnest blade. Cut the sweetpotato noodles into shorter strands for even frying.
  2. In a large mixing bowl, combine the spiralized sweetpotatoes, shallots, flax eggs, garbanzo bean flour, arrowroot powder, salt, garlic powder, and black pepper. Stir gently until well incorporated.
  3. Heat 4-6 tablespoons of extra virgin olive oil in a non-stick pan over medium heat until shimmering.
  4. Drop spoonfuls of the mixture into the hot oil, flattening them slightly to form latkes.
  5. Cook for about 5 minutes per side, or until golden brown and crispy.
  6. Carefully transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
  7. Serve the Spiralized Sweetpotato Latkes warm.

Notes

  • Serve with apple sauce or vegan sour cream for extra flavor.
  • For a healthier option, use 1-2 teaspoons of olive oil per batch.
  • Ensure sweetpotato and shallots are spiralized thinly for optimal crispiness.
  • Frying in hot oil helps latkes hold together better.

Nutrition

Find it online: https://keepityummy.com/spiralized-sweetpotato-latkes/

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