Crisp at the edges and tender through the middle, Potato Sweet Potato Latkes - Fritters is a vegan, vegetarian Vegan appetizer made with medium russet or yellow potatoes about 2 lbs, small sweet potato, peeled if you like, and yellow or red onion in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Appetizer
  • Cuisine: Vegan

Ingredients

  • 2 medium russet or yellow potatoes about 2 lbs
  • 1 small sweet potato, peeled if you like
  • 1/2 yellow or red onion
  • 3/4 tsp salt
  • 1/2 tsp black pepper, divided
  • 1/8 tsp cayenne
  • 2 to 3 tbsp potato starch
  • 1/2 tbsp flour or chickpea flour(for eggy flavor) (or more starch)
  • Other additions: some dill (, scallions, 1 tsp mustard. For spiced latkes, add some garam masala or berbere spice blend.)
  • 3 tsp organic safflower or canola oil (to pan fry)

Method

  1. Shred or grate your potatoes and onion. I use a hand grater for the potatoes and processor for sweet potatoes, you can also use a spiralizer. Add to a bowl, add a pinch of salt and mix. Then use paper towels to wrap the mixture and squeeze to remove the excess moisture.
  2. Add salt, 1/3 tsp black pepper, cayenne, starch and flour to the potatoes and mix in. The potatoes dont need much binding as they will cook and stick.
  3. Heat a cast iron or heavy bottom skillet over medium heat. Brush oil. Place spoonfuls of the mixture and press lightly and spread.
  4. Cook over medium heat for 3 to 5 minutes per side. If the potatoes are browning too quickly, reduce the heat a bit.
  5. Garnish with black pepper, salt, pepper flakes. Serve warm with vegan sour cream or apple sauce or other toppings.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.