These Beet and Sweet Potato Fritters are a vibrant, nutritious take on classic latkes. Made with shredded sweet potato, russet potato, beet, and onion, they turn golden and crisp on the outside while remaining tender and flavorful inside. Completely plant-based, they work beautifully as an appetizer, side, or main dish and are especially festive for Hanukkah.
This post was originally published on December 16, 2022 and updated on April 15, 2025 with new photos and recipe details.
I first shared this as a latke for Hanukkah, and since then I’ve served these fritters at dinners and cocktail parties to rave reviews. They require only a handful of ingredients and straightforward steps. The earthy beets complement the sweetness of the sweet potato, while the russet potato adds the starch needed for a crispy finish. Applesauce and vegan sour cream make simple, delicious accompaniments.
Ingredients
Sweet Potato: 1 small, scrubbed and peeled.
Beet: 1 medium, scrubbed and peeled for color and earthy sweetness.
Russet Potato: 1 small–medium, peeled. Russets crisp up best, though Yukon Golds can be used.
Onion: 1/4 white or yellow onion, peeled and shredded.
Potato Starch: 1 tablespoon. Mixed with warm water it acts as a vegan binder. Cornstarch or tapioca starch can substitute.
Flour: 2 tablespoons all-purpose. Use a gluten-free blend or chickpea flour if needed.
Salt: 1 1/2 teaspoons (sea or kosher).
Oil: Neutral oil for shallow frying (avocado, canola, or grapeseed).
Applesauce: For serving; unsweetened preferred.
Vegan Sour Cream: Optional garnish with chopped chives or dill.
Tools Needed
Basic kitchen tools plus these items make the process easier:
- A food processor with a grating attachment, or a box/hand grater.
- A thermometer to monitor oil temperature (ideal target around 350°F).
- A deep skillet or cast-iron pan for frying.
- A wide metal spatula (fish spatula works well) to flip and lift fritters.
How to Make Beet and Sweet Potato Fritters
Follow these steps for crispy, well-textured fritters:
- Prepare: Preheat oven to 225°F. Line a small baking sheet or large heatproof plate with paper towels.
- Grate the vegetables: Line a large bowl with paper towels and grate the peeled russet potato, sweet potato, beet, and onion into the bowl (or grate with a food processor and transfer to the towel-lined bowl).
- Mix dry ingredients: In a separate bowl whisk together the flour, potato starch, and salt.
- Drain the vegetables: Gather the paper towels into a sack around the grated vegetables and squeeze firmly to remove as much moisture as possible. Use multiple towels or cheesecloth if needed.
- Combine: Transfer the drained vegetables to the bowl with the flour and starch mixture. Toss until evenly combined; use your hands to press everything together if helpful.
- Shape patties: Scoop 1/4-cup portions and press into thin, tightly packed patties. Arrange them on a plate while you heat the oil.
- Heat oil: Pour about 1/4 inch of oil into a skillet and heat over medium to reach roughly 350°F. Adjust as needed to maintain that temperature.
- Fry: Fry patties in small batches, leaving at least 1 inch between them. Cook 4–6 minutes per side, flipping when the edges are browned and crispy.
- Drain and keep warm: Transfer cooked fritters to the paper towel-lined baking sheet. Keep finished batches warm in the 225°F oven while you fry the rest.
- Serve: Serve hot with applesauce and/or vegan sour cream, garnished with chopped chives or dill.
Recipe Pro Tips
- Squeeze out moisture: Removing moisture is the single most important step for crisp fritters. Wrap grated veggies in paper towels or cheesecloth and press until mostly dry.
- Maintain oil temperature: Aim to keep the oil around 350°F. Too cool and the fritters become greasy; too hot and they risk burning.
- Even patties: Make similarly sized thin patties for uniform frying.
- Fry in small batches: Overcrowding lowers oil temperature and causes sticking or soggy centers.
- Stay attentive: Fritters can brown quickly—watch closely and flip when edges are golden.
- Keep warm: Hold cooked fritters in a 225°F oven on a paper towel–lined sheet until serving.
Make-Ahead Instructions
For best results serve freshly fried fritters or make up to 2 hours ahead and keep warm in a 225°F oven. To prepare earlier, shred the potatoes and beets and store submerged in cold water in the fridge for up to 24 hours. Drain and squeeze dry before combining with the dry ingredients.
Serving Suggestions
Serve these fritters hot with applesauce, vegan sour cream, or vegan ranch. A sprinkle of chopped chives or dill adds a fresh finish.
Storage and Reheating
- Freezing: Cool fritters to room temperature, arrange on a parchment-lined sheet, cover securely, and freeze up to 3 months. This helps retain crispness.
- Reheating from frozen: Bake uncovered on a parchment-lined sheet at 400°F for 10–12 minutes, or until hot and crispy.
- Refrigerating: Store cooled fritters in an airtight container for up to 5 days. Reheat on a parchment-lined sheet at 400°F for 4–6 minutes.
Frequently Asked Questions
Yes. Substitute all three vegetables with russet potatoes or sweet potatoes—use about 3 pounds (roughly 6 medium) of either to replace the mixed roots.
Yes. Multiply ingredients and fry in additional batches, making sure the oil returns to temperature before adding more fritters.
Not exactly: potato pancakes traditionally use mashed potatoes and have a softer interior. These fritters use shredded vegetables for a crisp exterior and textured interior.
Yes. Grease the basket, arrange patties without overlap, brush or spray with oil, and air fry at 350°F for 10–15 minutes. Flip, re-grease, and air fry another 8–10 minutes until golden and tender.
More Sweet Potato Recipes
- Sweet Potato Soup
- Sweet Potato Parsnip Bisque
- Vegan Sweet Potato Pie
- Sweet Potato & Brussels Sprouts Gratin
- Sweet Potato Cinnamon Rolls
- Vegan Sweet Potato Biscuits
Beet and Sweet Potato Fritters
By: Jenné Claiborne
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 4
Ingredients:
- 1 small russet potato, peeled
- 1 small sweet potato, peeled
- 1 medium beet, peeled
- 1/4 yellow or white onion
- 2 tbsp all-purpose flour
- 1 tbsp potato starch
- 1 1/2 tsp salt
- 1/2 cup oil for shallow frying
- Applesauce and vegan sour cream to serve
Instructions (short): Preheat oven to 225°F and line a plate with paper towels. Grate vegetables into a paper towel–lined bowl, squeeze out excess moisture, then toss with flour, potato starch, and salt. Shape thin patties (1/4 cup each). Heat oil to ~350°F and fry patties in small batches 4–6 minutes per side until golden. Drain on paper towels and keep warm in the oven. Serve hot with applesauce or vegan sour cream.