Time To Celebrate

Sweet Potato Latkes

 Hanukkah is fast approaching, which means it’s time to bring out all of my favorite fried foods!  The one time of the year where it’s encouraged to indulge in all things fried and dairy, and with that it’s probably a good thing that it only happens once a year.

 This year I plan to share my four favorite Hanukkah recipes, all of which are vegetarian friendly and two of which are vegan friendly.  First up on the list are Sweet Potatoes latkes, which are based on a recipe I got from a friend’s mom for traditional Potato latkes.   This recipe falls in to the category of vegetarian friendly, though I’m sure a product such as Vegg could be used in place of the eggs to bind the ingredients.

Sweet Potato Latkes

Serves: makes 14 latkes


3 cups sweet potatoes, grated

2 eggs

1/4 cup matzo meal or corn meal

1/4 tsp salt

1/2 tbsp curry powder

lots of oil for frying


  1. Mix all of the ingredients in a large bowl.
  2. Heat the oil in a deep frying pan over medium heat. Test to see if the oil is hot enough by dropping water over the oil, if it dances across the top the oil is ready.
  3. Drop the potato mixture into the oil, a 1/4 cup at a time. Gently press the latkes down and cook on each side around 5 minutes, or until golden brown.
  4. Remove the latkes to a plate covered in paper towels and allow to cool before enjoying!

I love all the symbolism that is found in traditional Hanukkah foods, it just adds another dimension to a holiday that is already packed full with remembrance and celebration.  I also love any excuse to eat fried foods, and have a feeling I’ll be spending more than 8 days in the gym working all of this indulgence off!

I’m also sending this recipe over to r/52weeks as part of the Middle East theme.  While latkes originated in Europe, they are closely associated with Hanukkah and with that Israel.  For a truly Middle Eastern dish please check out my post for Shakshuka.

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