Sweet Potato Latkes
About the recipe
Traditionally made with russet potatoes, try making these Jewish potato cakes with sweet potatoes instead. But do make sure to mix in one russet potato — it’ll prevent the latkes from getting too dark. You can serve these with apple sauce or sour cream, but the richness and tang of crème fraiche is a fantastic pairing to the sweet spuds.
Serves: Makes 12
Hands On Time: 45 minutes
Total Time: 45 minutes
2 sweet potatoes, washed, peeled and grated
1 russet potato, washed, peeled and grated
1 small yellow onion, peeled and grated
1/3 cup all-purpose flour
2 large eggs, lightly beaten
2 teaspoons kosher salt
1 cup vegetable oil
Crème fraiche, for serving
In a large bowl, mix potatoes, onion, flour, eggs and salt until well combined.
Heat the oil in a large skillet over medium heat. Line a large plate with paper towels.
Drop a small amount of batter in the oil; it should sizzle but not smoke when the oil is ready.
Working in batches, spoon 2 tablespoons of batter for each latke into the oil. Cook until golden brown and crisp, 3 to 5 minutes, and then flip with a slotted spatula. Cook until the second side is crisp, about another 3 minutes, then transfer to the prepared plate. Lightly season with salt and repeat with remaining batter.
Serve hot with the crème fraiche.