Sweet Potato Latkes

Sweet potatoes join russets and chives for a twist on the classic fried latke.

Total Time:
30 min
30 min

about 12 latkes

  • 1/2 pound russet potatoes, peeled
  • 1/2 pound sweet potatoes, peeled
  • 1 small onion
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons chopped fresh chives
  • 1/3 cup all-purpose flour or matzo meal
  • 1 large egg, beaten
  • Vegetable oil or rendered chicken or duck fat, for frying
  • Applesauce, prepared horseradish and/or sour cream, for serving
  • Preheat the oven to 250 degrees F.

  • Grate the russet potatoes and sweet potatoes on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible (blot dry on paper towels if especially wet). Transfer the mixture to a large bowl. Mix in the chives. Add the flour and egg and stir until thoroughly combined.

  • Using 1/4 cup of the mixture at a time, form tightly packed pancakes about 2 inches wide and transfer to a paper towel-lined baking sheet.

  • Heat about 1/4 inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Fry the pancakes in batches until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet in the oven while cooking the remaining pancakes.

  • Serve with applesauce, prepared horseradish and/or sour cream.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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