Low Fat Sweet Potato Latkes

Low Fat Sweet Potato Latkes
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 66.4
  • Total Fat: 1.3 g
  • Cholesterol: 43.0 mg
  • Sodium: 150.1 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.5 g

View full nutritional breakdown of Low Fat Sweet Potato Latkes calories by ingredient


Introduction

Latkes are often served with applesauce or sour cream, which would be tasty with this. These latkes are also yummy with cream cheese or blue cheese, and topped with pomegranate seeds. This recipe replaces the oil used for frying with non-stick cooking spray.

To make the latkes vegan, substitute the eggs with applesauce and don't include the white sugar (as applesauce is naturally sweet) or Ener-G® Egg Replacer. Use coconut or soy milk instead of cows’ milk. Latkes are often served with applesauce or sour cream, which would be tasty with this. These latkes are also yummy with cream cheese or blue cheese, and topped with pomegranate seeds. This recipe replaces the oil used for frying with non-stick cooking spray.

To make the latkes vegan, substitute the eggs with applesauce and don't include the white sugar (as applesauce is naturally sweet) or Ener-G® Egg Replacer. Use coconut or soy milk instead of cows’ milk.
Number of Servings: 18

Ingredients

    1 large sweet potato, peeled and grated
    1 medium or large parsnip, peeled and grated
    3 shallots, peeled and sliced
    About 1 inch section of fresh ginger, peeled and finely grated (or 1 tsp of dried ginger)
    1 cup flour
    4 teaspoons sugar
    2 teaspoon brown sugar
    2 teaspoons baking powder
    1 teaspoon cayenne powder (or more, if you want them spicier)
    4 teaspoons yellow curry powder
    2 teaspoons cumin powder
    Sea salt and ground black pepper
    4 eggs
    Couple tablespoons of milk (approximately – more or less for batter consistency)
    Non-stick cooking spray

Directions

In one bowl, mix the sweet potato, parsnip, shallots, and ginger. In another bowl combine the dry ingredients (flour, sugar, brown sugar, cayenne, curry, cumin, salt and pepper), then add the eggs. Add only enough milk for the batter to be wet and sticky but not soupy (so, sticky but with slightly firm structure). Combine the batter and dry ingredients in the other bowl. You may need to bring it together using your hands. Drop 2 tablespoon sized dollops of the latkes into a preheated pan over medium heat, coated with Non-stick cooking spray. Fry on one side until browned. Turn over and fry on the other side. You may need to re-apply non-stick spray after each session of latkes. Remove from pan and place on paper towels to drain. Makes approximately 18-20 latkes.

Number of Servings: 18

Recipe submitted by SparkPeople user PHIELIX.