See how easy it is to create potato pancake latkes with sweet potatoes.
Right now I cannot get enough sweet potatoes. I add them to casseroles, grill them, pan fry them, and whatever I can think of. Here is my latest idea.
We aren’t Jewish, but we love Latkes (potato pancakes). We don’t make them very often because of the carbs in the potatoes.
With Hanukkah coming up, I’ve seen a few latke recipes posted.
That got me craving potato pancakes but I didn’t want the extra carbs. It dawned on me that I can substitute sweet potato and almond flour.
Low Carb Sweet Potato Latkes
Sweet Potato Latkes are fairly straightforward to make.
The most difficult part is shredding the sweet potato. I use a veggie spiralizer or a food processor, although the spiralizer makes longer shreds, which are easier to hold together in the frying process.
Another key to this recipe is the type of oil you use and how much. We use olive oil for most of our cooking, but frying is too hot for olive oil
We have used canola oil, but much prefer peanut oil when we make these low carb latkes.
If you do not use enough oil, the pancakes will not be cooked through and might burn along the edges.
On the flip side, you should not totally submerge the potatoes. As you can see from the recipe at the bottom of the post, I had oil about halfway up the side of the pancakes.
Top Your Sweet Potato Pancakes
Serve these sweet potato pancakes with your favorite toppings. Of course, this might not be kosher!
The other night we had them smothered with Ranch Style Beans and cheese dip.
They are also great with eggs on top. I just can’t seem to get enough.
As I was typing up this recipe, I had to stop and make some for breakfast.
Have you ever had potato pancake latkes? What do you think of making them with sweet potatoes? What would you serve on top of yours?
- 2 cups sweet potato, shredded
- 1 egg
- 1 tablespoon almond flour
- 1 teaspoon garlic salt (mine has parsley flakes mixed in)
- 1/4 teaspoon cumin
- pepper to taste
- oil for frying
You need to peel and shred the sweet potatoes. I use a spiralizer to shred the potatoes.
Heat oil over medium to medium-high heat in a frying pan. Mix the remaining ingredients. When oil is ready drop a forkful of the mix into the oil. I was able to do 4 at a time. Fry for a few minutes per side. The length of frying time depends on how brown or crispy you want them.
When they are done pull them from the pan (I use my handy dandy Latke Spatula) and placed them on a plate covered with paper towels to absorb the extra oil. Only let them sit a minute or so because they are best served warm!
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Amount Per Serving: Calories: 3Sodium: 3mg