Crispy Sweet Potato and Potato Latkes
These delightful Crispy Sweet Potato and Potato Latkes are a modern twist on the traditional Jewish dish, perfect for any celebratory occasion or as a tasty appetizer. Combining sweet potatoes and classic potatoes creates a sweet and savory flavor profile that pairs beautifully with your choice of dipping sauces, such as applesauce or sour cream. Best enjoyed right after frying while they retain their crispiness, these latkes are sure to impress your guests or become a family favorite. Whether for Hanukkah or simply a comforting dish to savor, these latkes deliver a satisfying crunch with every bite. This recipe yields 12 latkes, making it ideal for sharing with friends and family.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Sweet Potato
1 lb (peeled)
Potato
1 lb (peeled)
Onion
1 (finely chopped)
Flour
1 cup
Baking Powder
3/4 teaspoon
Eggs
2
Salt
to taste
Pepper
to taste
Fresh Parsley
1 tablespoon (chopped)
Fresh Chives
1 tablespoon (chopped)
Instructions
1
Begin by peeling and coarsely grating both the sweet potatoes and regular potatoes. Place them in a clean dish towel or cheesecloth and drain out excess moisture by twisting and squeezing them gently.
2
In a large mixing bowl, combine the drained grated potatoes with the finely chopped onion, flour, baking powder, eggs, salt, pepper, fresh parsley, and chives. Stir until all ingredients are well incorporated.
3
Cover the bowl with a lid or plastic wrap and let the mixture rest for about 1 hour. This allows the flavors to meld and helps the latkes hold together better during frying.
4
In a frying pan, heat about half an inch of oil over medium heat. Once the oil is hot, carefully drop large spoonfuls of the potato mixture into the pan, flattening them slightly to form small pancakes.
5
Fry the latkes for approximately 4-5 minutes on each side, or until they turn golden brown and crispy, being cautious to not overcrowd the pan.
6
Once cooked, use a slotted spatula to remove the latkes from the oil and drain them on paper towels to absorb excess oil. Keep them warm in an oven set to low heat until ready to serve.
7
Serve your latkes immediately with your desired accompaniments, ensuring each bite delivers the perfect crunch!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Sweet Potato and Potato Latkes?
They are a modern twist on the traditional Jewish dish, combining sweet potatoes and classic potatoes for a unique sweet and savory flavor profile.
How many latkes does this recipe yield?
This recipe produces approximately 12 latkes, making it ideal for sharing.
What types of potatoes are used in this recipe?
The recipe calls for 1 lb of sweet potatoes and 1 lb of regular potatoes.
Do I need to peel the sweet potatoes and regular potatoes?
Yes, both types of potatoes should be peeled and coarsely grated for the best texture.
How do I remove excess moisture from the grated potatoes?
Place the grated potatoes in a clean dish towel or cheesecloth and twist and squeeze them gently to drain the liquid.
Why is it important to drain the potatoes before mixing?
Removing excess moisture is crucial to ensure the latkes become crispy rather than soggy when fried.
What herbs are added to the latke mixture?
The mixture includes 1 tablespoon of fresh chopped parsley and 1 tablespoon of fresh chopped chives.
What ingredients are used to bind the latkes?
The recipe uses 1 cup of flour and 2 eggs to bind the potato and onion mixture together.
Is baking powder necessary for this recipe?
Yes, 3/4 teaspoon of baking powder is included to help with the texture of the latkes.
How should the onion be prepared?
The onion should be finely chopped before being added to the mixing bowl.
Why does the mixture need to rest for an hour?
Resting allows the flavors to meld and helps the batter hold together better during the frying process.
How much oil is needed for frying?
You should fill your frying pan with about half an inch of oil.
What is the correct temperature for the frying oil?
The oil should be heated over medium heat until it is hot enough to sizzle when the mixture is dropped in.
How long do I fry each side of the latke?
Fry each latke for approximately 4-5 minutes per side.
How do I know when the latkes are finished cooking?
They are done when both sides are golden brown and have a crispy exterior.
Should I flatten the potato mixture in the pan?
Yes, after dropping spoonfuls into the pan, flatten them slightly to form small pancake shapes.
What should I do after removing the latkes from the oil?
Use a slotted spatula to remove them and place them on paper towels to drain any excess oil.
How can I keep the latkes warm while I finish the rest of the batch?
You can keep them in an oven set to low heat until you are ready to serve the entire batch.
What are the recommended dipping sauces?
These latkes pair beautifully with applesauce or sour cream.
Are these latkes vegetarian?
Yes, the ingredients used in this recipe are suitable for a vegetarian diet.
Can I make these latkes gluten-free?
You can try substituting the 1 cup of all-purpose flour with a gluten-free flour blend.
Is this recipe suitable for Hanukkah?
Yes, this is an excellent holiday recipe for Hanukkah celebrations.
Can I use a food processor for the grating?
Yes, using a food processor with a coarse grating disc is a quick way to prepare the potatoes.
Why did my latkes turn out soggy?
Sogginess is usually caused by not draining enough moisture from the potatoes or having the oil temperature too low.
What is the flavor profile of these latkes?
They offer a savory taste from the onion and herbs balanced with the natural sweetness of the sweet potatoes.
How do I store leftovers?
Leftover latkes can be stored in an airtight container in the refrigerator for a few days.
What is the best way to reheat latkes?
Reheat them in a 350 degree oven or toaster oven to maintain their crispy texture.
Can I freeze these latkes?
Yes, you can freeze them after they have cooled; reheat them directly in the oven for best results.
What is the texture of these latkes?
They have a satisfying crunch on the outside with a tender, flavorful interior.
Can I use different herbs?
While parsley and chives are recommended, you can experiment with other fresh herbs like dill or cilantro if preferred.