Sweet Potato Latkes
Servings: 18
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Ingredients
- 3 cups sweet potato peeled and shredded
- 2 1/4 cups white potato peeled and shredded
- 2 1/4 cups carrot peeled and shredded
- 3/4 cup chickpea flour
- 2 tbsp lemon juice
- 1 1/2 cups green onion thinly sliced
- 6 tbsp parsley chopped
- 2 tbsp minced garlic
- 1 1/2 tsp baking powder
- 3/4 tsp black pepper
- 1 tbsp salt
Instructions
- Using a clean tea towel, squeeze the moisture from the shredded sweet potato, white potato and carrot. Combine in a large bowl
- Add the chickpea flour, lemon juice, green onion, parsley, garlic, baking powder, salt and pepper. Mix until the mixtures holds together
- Using a scale, weigh 75 gram portions and shape into flat pancakes
- Freeze the unbaked latkes in single layers on sheet pans, or bake in a 350 oven for 10-15 minutes
Sweet Potato Latkes
Servings 18
Ingredients
- 3 cups sweet potato peeled and shredded
- 2 1/4 cups white potato peeled and shredded
- 2 1/4 cups carrot peeled and shredded
- 3/4 cup chickpea flour
- 2 tbsp lemon juice
- 1 1/2 cups green onion thinly sliced
- 6 tbsp parsley chopped
- 2 tbsp minced garlic
- 1 1/2 tsp baking powder
- 3/4 tsp black pepper
- 1 tbsp salt
Instructions
- Using a clean tea towel, squeeze the moisture from the shredded sweet potato, white potato and carrot. Combine in a large bowl
- Add the chickpea flour, lemon juice, green onion, parsley, garlic, baking powder, salt and pepper. Mix until the mixtures holds together
- Using a scale, weigh 75 gram portions and shape into flat pancakes
- Freeze the unbaked latkes in single layers on sheet pans, or bake in a 350 oven for 10-15 minutes
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