Sweet Potato Latkes: Recipe

Latkes are golden, crunchy pancakes made from potatoes. Classic latkes utilize starchy russets. They have fringed edges, and they fry to a lovely golden hue. Typically, they are served with sour cream and applesauce. For a delightful variation on traditional latkes, use colorful sweet potatoes instead of russets. These latkes, offering a hint of sweetness and savory flavor, become exceptionally crispy and pair wonderfully with sour cream. SSP prepared a recipe.

Ingredients

•  1 1/2 pounds sweet potatoes (3 large or 4 to 5 medium)
• 1/2 medium yellow onion
• 1/4 cup all-purpose flour
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1-quart vegetable oil, for frying
• 1/2 cup sour cream, for optional serving

Method

Prepare the Potatoes and Onions

Preheat the oven to 200°F and line a baking sheet with paper towels. Peel the sweet potatoes and onion, if desired.

Shredding: To shred using a food processor, quarter the potatoes and onion. Attach the shredding disc and shred the vegetables. Alternatively, use a box grater to grate the potatoes and onion finely. If grating the onion proves difficult, slice it thinly instead.

Wring Out the Liquid

Combine the shredded sweet potatoes and onion in a clean kitchen towel. Squeeze tightly to extract maximum moisture.

Tip: Wrap the towel's ends around a wooden spoon’s handle and rotate to aid in squeezing out liquid. The moisture you extract varies based on the sweet potato's moisture level.

Heat the Oil and Make the Latke Mixture

Move the squeezed potato and onion into a large bowl. Add the flour, eggs, garlic powder, salt, and pepper, mixing well.

Heat 1/2 inch of oil in a tall-sided skillet over medium-high heat. Confirm the oil’s readiness by adding a small piece of potato; it should bubble immediately.

Tip: Test a small mound of latke mix in the oil. Use this opportunity to taste and adjust seasonings or add more flour for binding.

Fry the Latkes

Using a 1/4 cup scoop, portion the latke mixture into the hot oil. Flatten each mound with the scoop’s bottom. Fry about four latkes, spaced appropriately for the skillet size. Cook until they turn brown and crisp, about 3 to 4 minutes, before carefully flipping.

Continue frying until cooked through and crispy for another 3 to 4 minutes. Move all latkes to the lined baking sheet and keep warm in the preheated oven.

Tip: Avoid overcrowding the pan, as too many latkes will lower the oil temperature, resulting in sogginess. Maintain an inch of space between each latke.

Serve with optional sour cream. Leftovers remain good in the refrigerator for a day.

Earlier, SSP shared a homemade hot sauce recipe.