Sweet Potato Latkes

by

Emma Alter Photo
Emma Alter

Difficulty Level Easy

I'm not Jewish, but my husband is, and through the years the task of making potato latkes for the family Hanukkah party has fallen to me. I also make them for our neighbour's annual Christmas party so, all told, I make a lot of latkes. Last year I shared the recipe which I got from my husband's Great Aunt Sara, which I have honed from years of practice. Of course, I can't mess with tradition, but this year I thought I would try something different, just for my own family.

My daughter and I both love sweet potatoes, so I decided to try some sweet potato latkes. While they will never replace regular latkes, they were quite delicious. I followed the standard procedure and the latkes turned out crispy, with a wonderful hint of sweetness. You could try making these with zucchini as well. If you don't have any matzo meal, then just use flour.

The measurements here are approximate. You are aiming to have a latke that holds together enough to place into the pan. Luckily, sweet potatoes don't have as much water in them as regular potatoes, so you don't need to squeeze them out. The trick to keeping them from breaking apart is to let them cook completely on the first side before you try to flip them over. Unlike regular latkes, we didn't add anything to these, we just ate them without the sour cream or apple sauce.

INGREDIENTS

2 medium sweet potatoes, peeled and grated
2 ‑ 3 tbsp onion, grated
1 egg
2 ‑ 3 tbsp matzo meal
salt to taste
vegetable oil for frying

PREPARATION:

  1. Mix all of the ingredients, except the oil, in a large bowl. If the mixture is too wet, add more matzo meal.
  2. In a large skillet, heat oil until quite hot. Take a handful of the potato mixture and make a patty in your hands. Slip the patty into the oil and let it cook over a medium-high heat until it is crispy, about 3 minutes. Continue placing patties into the oil until the pan is full, but there is still room to turn them over. With a spatula, gently turn the latke over and cook until it is crispy and cooked through, another 3 or so minutes.
  3. Drain on a paper towel. Continue cooking in batches, if necessary until all the potato mixture is cooked. Serve immediately.
This recipe appears in: Vegetable Side Dish
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