Sweet Potato Latkes

sweet-potato-latke
Photo by Emily Kinni
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  • Makes about 20 latkes
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 80 calories
    • Fat 5 g
    • Sat Fat 1 g
    • Cholesterol 25 mg
    • Sodium 110 mg
    • Protein 1 g
    • Carbohydrate 7 g
    • Sugar 1 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 14 mg

Line a fine mesh strainer with a tea towel and add grated potatoes (sweet and russet) and onion. Squeeze out as much liquid as possible; discard. Transfer the mixture to a large bowl and add the eggs, flour, 3/4 teaspoon salt and 1/4 pepper. Use you hand to mix just until the mixture holds together, adding more flour if necessary.

Add enough oil to coat the bottom of a large non-stick skillet. Heat until the oil is hot, but not smoking. Working in batches, measure out 11/2-tablespoon portions of the latke mixture, flatten slightly and add to the skillet, spacing the latkes 1 inch apart. Cook until the latkes are crisp and brown around the edges, 4 to 6 minutes; flip and cook, until crisp and deep golden brown, 4 to 6 minutes more. Transfer to a paper towel-lined plate, sprinkle with additional salt and repeat with the remaining latke mixture, adding few tablespoons of oil between batches.

Meanwhile, whisk together the sour cream, parsley, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve the latkes with the herbed sour cream.

Ingredients

  1. Check 1 large sweet potato, peeled and grated
  2. Check 1 large russet potato, peeled and grated
  3. Check 1 medium yellow onion, grated
  4. Check 2 large eggs, lightly beaten
  5. Check 3 tablespooons all-purpose flour
  6. Check 1 teaspoon Kosher salt, plus more to finish
  7. Check 1/2 teaspoon freshly ground pepper
  8. Check vegetable oil, for frying
  9. Check 1/2 cup sour cream
  10. Check 2 tablespoons finely chopped Italian flat leaf parsley
  11. Check 1 tablespoon finely chopped chives

Directions

  1. Line a fine mesh strainer with a tea towel and add grated potatoes (sweet and russet) and onion. Squeeze out as much liquid as possible; discard. Transfer the mixture to a large bowl and add the eggs, flour, 3/4 teaspoon salt and 1/4 pepper. Use you hand to mix just until the mixture holds together, adding more flour if necessary.
  2. Add enough oil to coat the bottom of a large non-stick skillet. Heat until the oil is hot, but not smoking. Working in batches, measure out 11/2-tablespoon portions of the latke mixture, flatten slightly and add to the skillet, spacing the latkes 1 inch apart. Cook until the latkes are crisp and brown around the edges, 4 to 6 minutes; flip and cook, until crisp and deep golden brown, 4 to 6 minutes more. Transfer to a paper towel-lined plate, sprinkle with additional salt and repeat with the remaining latke mixture, adding few tablespoons of oil between batches.
  3. Meanwhile, whisk together the sour cream, parsley, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve the latkes with the herbed sour cream.