Recipe courtesy of Food Network

Sweet Potato Latkes

Sweet potatoes join russets and chives for a twist on the classic fried latke.
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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: about 12 latkes
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Ingredients

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

Directions

  1. Preheat the oven to 250 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with applesauce, prepared horseradish and/or sour cream.
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