How do I get my sweet potato latkes crispy?

To achieve crispy latkes, press the 1/4 cup mixture firmly with a spatula when placed in the hot oil, and cook for 2-3 minutes per side, pressing frequently.

Can I prepare the Onion-Apple-White Bean Topping ahead of time?

Yes, you can prepare the Onion-Apple-White Bean Topping ahead of time and gently reheat it before serving to ensure it's warm with the freshly cooked latkes.

What kind of apple works best for the topping?

The recipe suggests using a medium-large sweet-tart apple, which will provide a balanced flavor to the savory curried onion and white beans.

What can I use if I don't have cornstarch or arrowroot powder for the latkes?

The recipe specifies cornstarch or arrowroot powder as binders for the latkes, so sticking to one of these is recommended for the best texture.

How should I store leftover Sweet Potato Latkes and topping?

Store leftover latkes and the topping separately in airtight containers in the refrigerator. Reheat latkes in a skillet or oven for best crispness.

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Sweet Potato Latkes With Curried Onion-Apple-White Beans
[Vegan]

BP By: Betsy DiJulio: Blogger, The Blooming Platter

Author Bio

Betsy DiJulio, a vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author... Read More

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A plate of golden-brown, crispy Sweet Potato Latkes, generously topped with a vibrant Curried Onion-Apple-White Bean mixture and a dollop of creamy Chutney Sour Cream, garnished with fresh parsley and paprika.

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Sweet Potato Latkes With Curried Onion-Apple-White Beans [Vegan]

Dairy Free

Vegan

For this crowd-pleasing dish, perfect for Hanukkah or other winter holiday celebrations, I started with the Two Potato Latkes from my Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011), but substituted all sweet potatoes. For these latkes, I wanted a more substantial tapas style dish, appropriate... Read More

Ingredients You Need for Sweet Potato Latkes With Curried Onion-Apple-White Beans [Vegan]

Sweet Potato Latkes

4 cups grated and lightly packed sweet potatoes (I use a food processor with the grater blade for this task)
1/4 cup grated onion (I also use a food processor with the grater blade for this task)
2 tablespoons dried parsley
6 tablespoons cornstarch or arrowroot powder
Pinch garlic powder or to taste
Pinch onion powder or to taste
1/2 teaspoon sea salt or to taste
Freshly ground black pepper
Canola oil for frying
Vegan Chutney Sour Cream
Vegan Curried Onion-Apple-White Bean Topping
Garnish: minced parsley and a sprinkling of paprika

Chutney Sour Cream

6 tablespoons vegan sour cream
2 tablespoons prepared chutney (Major Gray's Mango Chutney is a good choice)

Onion-Apple-White Bean Topping

2 tablespoons olive oil
1/2 cup yellow onion, cut into 1/4-inch dice
Pinch sea salt
1 medium-large sweet-tart apple, stemmed and cored, and cut into 1/4-inch dice
1 15.5 ounce can white beans, rinsed and drained
1/2 teaspoon curry powder

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How to Prepare Sweet Potato Latkes With Curried Onion-Apple-White Beans [Vegan]

Sweet Potato Latkes

Preheat the oven to 250ºF.
Place the shredded potatoes in a large bowl. Add the onion, parsley, cornstarch, garlic powder, onion powder, salt, and pepper to taste. Use a fork to mix until well combined.
Heat a thin layer of canola oil in a large skillet over medium-high heat. Place about 1/4 cup of the mixture into the skillet and immediately press firmly with a spatula to flatten. Repeat with more of the mixture, making as many latkes as you can without crowding the pan, probably 3 to 4. Add additional oil as needed.
After 2 to 3 minutes, or when a crisp surface begins to develop on the bottom, gently loosen the bottom of the latkes with a spatula. If the latkes begin to break up, press them on top with the spatula and cook for another 30 to 45 seconds, pressing frequently, to insure crispiness, and checking to make sure the latkes are not sticking to the skillet. Carefully flip and cook for another 4 minutes.
Transfer to a heatproof plate and keep warm in the oven while preparing the remaining latkes.
Top each latke with 1/12th of the Vegan Chutney Sour Cream followed by 1/12th of the Vegan Onion-Apple-White Bean Topping.
Sprinkle with minced parsley and paprika and serve immediately.

Chutney Sour Cream

Place both ingredients in a small bowl or cup.
Whisk until well combined, and set aside.

Onion-Apple-White Bean Topping

Heat olive oil in a large cast iron skillet over medium-high.
Add onion and a pinch of sea salt and saute, stirring frequently, for about a minute.
Add apple and saute, stirring frequently, for 3 to 4 minutes more or until onion and apple are tender and beginning to develop some color.
Stir in beans, curry powder, and remaining tablespoon of olive oil, and heat through. Adjust seasoning with additional salt if necessary.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.