Kenden Alfond, founder of the beautiful new website Jewish Food Hero, lends us her Sweet + Savory Mini Latkes, which you can make for a healthier, more plant-based Hanukkah.
Sweet + Savory Mini Latkes
- large mixing bowl
- baking sheet
- parchment paper
- 1 large sweet potato (or yam), peeled and then coarsely grated
- 1 parsnip, peeled and coarsely grated
- 1⁄4 cup all-purpose flour or gluten free all-purpose flour
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon black pepper
- 3 tablespoons cooked sweet potato (or yam)
- 1 tablespoons low fat non-dairy milk or water Cooking oil spray
Tofu Sour Cream & Chives or Applesauce (see recipes below)
Serves 4-6 (Makes approximately 16 mini latkes)
These latkes are mini-sized and baked making them cute and crispy. Serve with applesauce and sour cream.
1. Boil a small sweet potato or yam and mash with fork and set aside.
2. Preheat oven to 350ºF degrees Fahrenheit (180ºC)
3. 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.
4. 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.
5. 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.
Tofu Sour Cream
Makes 1 cup
- food processor or blender
- 1 cup silken tofu
- 1-2 teaspoons lemon juice
- ¼ teaspoon sea salt
- 2 tablespoons minced fresh chives
1. Place all ingredients in a food processor (or blender). Blend until smooth.
2. Stir in the chives. Store in the refrigerator in a covered container until ready to use.
This recipe can be used for latkes and as an ingredient for the zucchini chocolate cakes. Make double if you plan on using it for both dishes.
- 4-quart saucepan
- Potato masher (or food processor)
- 6 cups apple, cored, peeled & diced
- 1 cup apple juice
- 1 teaspoon sea salt
- ½ cup raw sugar or maple syrup
- 1 teaspoon cinnamon
1. Place all ingredients in a 4-quart saucepan. Bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, for 25 minutes, or until the apples are very soft.
2. Mash apples with a potato masher for a chunky texture, or purée them to desired consistency in a food processor.
Photo courtesy of the author