To latke or not to latke? That’s never the question. These sweet potato fritters from private chef and nutrition expert, Mikaela Reuben, are the perfect healthy sub-in for that deep-fried Hanukkah tradition. Even if you’re not celebrating, these little bundles of plant-based deliciousness make for a quick and clean appetizer, snack or side that satisfies on all levels.
Want more Mikaela? (How could you not?) After whipping up a batch of sweet potato fritters, explore a few other amazing veggie’d recipes from her here.
Almond Sweet Potato Fritters
Makes 4-5 servings (20 fritters total)
3 cups peeled and grated sweet potato (about 3 medium sweet potatoes)
1 cup finely chopped white onion
1 1/2 tsp pressed garlic
1 1/2 tsp sea salt
1 cup almond meal or almond flour
1/2 cup finely chopped fresh cilantro leaves
1 tsp ground pepper
1 Tbsp olive oil (for greasing cookie sheet)
1/2 cup sliced almonds
Optional for dipping:
hummus or tahini sauce
Position a middle rack in the oven and preheat to 375°.
In a mixing bowl, combine sweet potato, onion, garlic, salt, almond meal/flour, cilantro and pepper. Stir in eggs.
Using clean hands, mix the contents of the bowl together well, then scoop heaping tablespoons of packed-puck-shaped fritters and place equidistant from one another onto a cookie sheet that is greased with one tablespoon of olive oil. Sprinkle the tops of the fritters with sliced almonds.
Bake for 30 minutes, then turn over each with a spatula. Place back in the oven for an additional five minutes. Let cool for five minutes and serve.
Enjoy the fritters on their own or with hummus or soy-based sauce for dipping.