Sweet and Savory Mini Latkes for a Plant-Based Holiday

December 23, 2016

Looking for a new twist on your traditional latkes recipe? We love these delicious sweet potato and parsnip mini latkes from Kenden Alfond, author of the Jewish Food Hero cookbook and blog with the same name. Her vegan latkes are baked, not fried, and are topped with a delicious applesauce and sour "cream."  They're a guilt-free holiday pleasure! Be sure to also check out her Vegan Latkes with Chili Cream and Applesauce recipe here.

Sweet and Savory Mini Latkes
Recipe reprinted with permission of Jewish Food Hero. Copyright © 2016 Jewish Food Hero

Serves 4-6
Makes approximately 16 mini latkes

"These latkes are mini-sized and baked making them cute and crispy.  Serve with proposed applesauce and sour “cream” recipes." ~ Kenden Alfond

Large mixing bowl
Baking sheet
Parchment paper

1 large sweet potato (or yam), coarsely grated
1 parsnip, peeled and coarsely grated
¼  cup all-purpose flour or gluten free all-purpose flour
¼ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons cooked sweet potato (or yam), mashed
1 tablespoons low fat non-dairy milk or water
Cooking oil spray
Toppings: Tofu Sour Cream & Chives or Applesauce (both recipes below)

Boil a small sweet potato or yam and mash with fork and set aside
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius)

In a large mixing bowl:
Place grated  raw sweet potato and parsnip
Add flour, baking soda, sea salt, and black pepper and three tablespoons of the mashed sweet potato
Stir to combine
Add the non-dairy milk or water

Using the baking sheet:
Line the baking sheet with parchment paper
Spray baking sheet lightly with cooking oil spray (so the latkes do not stick)
Scoop up a rounded tablespoon of the latke mixture and form it into a ball with your hands
Flatten slightly to create a little patty
Place on a baking sheet lined with parchment paper
Repeat with remaining mixture
Bake for 25 minutes, or until golden on one side
Flip the latkes gently
Bake for another 15 minutes, or until golden brown
Serve warm, topped with either tofu sour cream and chives or applesauce

Cinnamon Applesauce
Makes 3 cups

Large saucepan
Potato masher (or food processor)
Medium serving bowl

12 cups cored, peeled, and diced apples (from about 12 medium apples)
1 1/2 cups apple juice
1 teaspoon sea salt
1/4 cup plus 2 tablespoons raw sugar or maple syrup
1 1/4 teaspoons cinnamon

In a large sauce pan:
Place all the ingredients, and bring to a gentle boil over medium heat

Reduce the heat to low, and simmer covered for 25 minutes

Partially mash the apples or puree them smooth

To serve:
Place in a medium serving bowl, and serve at the temperature of your choice

“Sour Cream”
Makes 3 cups

Blender or food processor
Medium serving bowl

3 cups soft silken tofu
3 tablespoons fresh lemon juice
3 tablespoons sugar
2 teaspoons salt
Optional garnish: Sweet paprika and chopped cayenne pepper

In a blender or food processor:
Puree all the ingredients until smooth

About the Author:
Kenden Alfond is the founder of Jewish Food Hero which nourishes the minds, bodies, and spirits of Jewish women around the globe. She offers vegan recipes that are a modern twist on traditional Jewish meals and resources to support an intuitive turning toward greater health. You can find The Jewish Food Hero Cookbook: 50 Simple Plant­Based Recipes for Your Holiday Meals at jewishfoodhero.com.

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