Crunchy Golden Sweet Potato Latkes Recipe: Homemade Joy

The aroma of golden crispy sweet potato latkes wafts through kitchens, beckoning everyone to the table.

These delectable potato pancakes blend traditional Jewish cuisine with a delightful sweet twist.

Grated sweet potatoes create a vibrant, orange-hued base that sizzles beautifully in a hot pan.

Perfectly seasoned and crisp on the outside, tender on the inside, these latkes offer a mouthwatering experience that transforms ordinary meals into something extraordinary.

Each bite promises a delicate balance of savory and sweet flavors that dance across your palate.

The recipe celebrates simple ingredients coming together in a magical culinary harmony.

Serve these irresistible latkes and watch as smiles spread around the dinner table.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: 250 kcal

Servings: 4

Potato Latke Ingredient Rundown

• Potatoes: Starchy powerhouse that provides creamy texture and hearty base for crispy latkes.
• Sweet Potatoes: Adds natural sweetness and vibrant color with extra nutritional boost.
• Onion: Brings sharp, aromatic flavor and helps bind ingredients together.

• Eggs: Crucial binding agent that helps hold the latkes perfectly together.
• Flour: Creates structure and helps achieve golden, crispy exterior.
• Salt, Pepper: Essential seasonings that elevate and balance the overall taste profile.
• Garlic Powder: Optional but adds depth and subtle warming flavor to the mixture.

• Vegetable Oil: Provides perfect medium for achieving crispy, evenly golden-brown latkes.
• Sour Cream: Classic cool, tangy topping that complements the warm, crispy latkes.
• Applesauce: Traditional sweet accompaniment that balances the savory potato pancakes.

Tools That Help Fry Crispy Latkes Every Time

• Large skillet: Essential for frying latkes to crispy golden perfection.
• Grater: Helps create the right texture for potatoes and sweet potatoes.
• Kitchen towel or cheesecloth: Crucial for squeezing out excess moisture from grated vegetables.
• Large mixing bowl: Perfect for combining all ingredients thoroughly.
• Measuring cup: Helps scoop consistent latke portions.
• Paper towels: Useful for draining excess oil from fried latkes.
• Spatula: Helps flip and remove latkes from the skillet smoothly.

Make Latkes with Sweet and Russet Potatoes

• Grate and Drain Potatoes

Grab potatoes and sweet potatoes, then shred them using a grater. Squeeze out every drop of liquid using a clean kitchen towel to ensure super crispy latkes.

• Create Flavor Mixture

Toss shredded potatoes with onion, eggs, flour, salt, and pepper in a big bowl. Mix everything until ingredients are perfectly blended and look like a delicious golden batter.

• Form Tasty Patties

Scoop handfuls of potato mixture and flatten into thin, round pancakes. Each latke should be about the size of your palm and compact.

• Sizzle in Hot Oil

Pour vegetable oil into a skillet and heat until it’s shimmering. Carefully slide latkes into the hot oil, making sure they don’t touch each other.

• Crisp to Golden Perfection

Cook each side until they turn a gorgeous golden brown, about 3-4 minutes per side. Listen for that satisfying sizzle that promises a crunchy exterior.

• Serve and Enjoy

Transfer latkes to a paper towel-lined plate to drain extra oil. Serve immediately with a dollop of sour cream or applesauce for a mouthwatering treat.

Tips for Draining and Frying Without Grease

• Perfect latkes every time by removing maximum moisture from potatoes and sweet potatoes.
• Prepare latke mixture up to 2 hours in advance and refrigerate, keeping the mixture cold to prevent browning and maintain texture.
• Replace wheat flour with almond flour or gluten-free breadcrumbs for celiac-friendly version without compromising crispiness.
• Use a combination of olive oil and vegetable oil to reduce saturated fat while maintaining traditional crispy exterior, or bake latkes in oven at 425°F for a lighter alternative.
• Experiment with added herbs like fresh chives or dill, or incorporate grated zucchini for extra nutrition and subtle green color complexity.

Serve with Applesauce or Sour Cream

• Festive Family Feast: Gather loved ones around the table and enjoy these crispy latkes as a centerpiece dish during holiday meals or weekend brunches.
• Dipping Delight: Pair these golden potato latkes with a variety of sauces like tangy Greek yogurt, zesty horseradish cream, or classic applesauce for extra flavor excitement.
• Brunch Brilliance: Transform these latkes into a complete meal by topping them with a poached egg, smoked salmon, or fresh herbs like chives and dill for an elevated breakfast experience.
• Side Dish Sensation: Serve alongside roasted chicken, brisket, or as a spectacular accompaniment to your favorite winter comfort foods for a satisfying and hearty plate.

Store and Reheat in the Oven

• Whip up a double batch of latkes and freeze them flat on a baking sheet before transferring to freezer bags for quick future meals.
• Store cooled latkes in an airtight container for up to 3-4 days, layering between parchment paper to prevent sticking and maintain crispiness.
• Revive cold latkes in a hot oven at 400°F for 5-7 minutes, placing them directly on a wire rack to restore their original crunch without soggy bottoms.
• Grate potatoes just before cooking to prevent browning, and keep prepared mixture covered with a damp cloth if not frying immediately to maintain freshness.

FAQs

• Why is squeezing out moisture important when making latkes?

Removing excess liquid ensures the latkes become crispy and golden instead of soggy. The less water in the potato mixture, the better they’ll fry and develop a crunchy exterior.

• Can I use other types of flour instead of regular flour?

Yes, you can substitute regular flour with gluten-free flour, almond flour, or even matzo meal. Each alternative will slightly change the texture, but they’ll still create delicious latkes.

• How do I know when the oil is at the right temperature for frying?

The oil should be around 350-375°F. If you don’t have a thermometer, drop a small piece of potato into the oil – if it sizzles immediately and turns golden within 30-60 seconds, the oil is ready for frying.

• Why do I need to add eggs to the latke mixture?

Eggs act as a binding agent, helping to hold the grated potatoes and sweet potatoes together. They also add richness and help create a more cohesive texture in the latkes.

Crispy Sweet Potato Latkes Recipe

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4.7 from 11 reviews

• Total Time: 40 minutes
• Yield: 5 1x

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Description

Crispy potato sweet potato latkes merge traditional Hanukkah flavors with modern culinary creativity. Golden-brown edges and rich, tender centers make this dish a delightful celebration of cultural heritage you’ll savor with genuine appreciation.

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Ingredients

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• 1 lb (454 g) russet potatoes (2 medium), peeled and grated
• 1 lb (454 g) sweet potatoes (2 medium), peeled and grated
• 2 large eggs (or flax eggs for a vegan version)
• 1 small onion, grated or finely diced
• ¼ cup (60 ml) vegetable oil (for frying)
• ¼ cup (30 g) all-purpose flour (or almond flour for gluten-free)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder (optional)

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Instructions

1. Preparation: Grate potatoes and sweet potatoes into ultrafine shreds, then transfer to a clean kitchen towel. Extract maximum moisture by vigorously twisting and squeezing the towel, ensuring future latkes achieve maximum crispiness.
2. Mixing: Combine shredded vegetables with finely minced onion, eggs, flour, salt, pepper, and garlic powder in a large mixing bowl. Thoroughly incorporate ingredients until a cohesive mixture forms with consistent texture and balanced flavors.
3. Forming: Shape uniform patties using a quarter-cup measure, compressing the mixture firmly to create compact discs approximately half an inch thick. Ensure edges are smooth and tightly packed to prevent disintegration during cooking.
4. Frying: Heat vegetable oil in a spacious skillet to medium-high temperature, watching for a consistent shimmer without smoking. Gently introduce latkes into the hot oil, allowing each side to transform into a deep golden-brown crust with crisp, lacy edges.
5. Draining and Serving: Transfer freshly fried latkes onto a paper towel-lined platter to absorb excess oil. Serve immediately alongside traditional accompaniments like cool sour cream or sweet applesauce, presenting a harmonious blend of textures and flavors.

Notes

Squeeze Moisture Completely: Remove every possible drop of liquid from grated potatoes and sweet potatoes to guarantee ultra-crispy latkes that won’t become soggy during cooking.

Control Oil Temperature: Maintain medium-high heat between 350-375°F to ensure golden-brown exterior without burning, using a thermometer for precise monitoring and consistent results.

Prevent Discoloration: Immediately after grating, work quickly with root vegetables to stop oxidation and browning by keeping them covered or mixed with acidic ingredients like lemon juice.

Adapt for Dietary Needs: Substitute all-purpose flour with gluten-free alternatives like almond flour or cornstarch for celiac or gluten-sensitive individuals without compromising texture and taste.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Appetizer
• Method: Frying
• Cuisine: Jewish

Nutrition

• Serving Size: 5
• Calories: 220
• Sugar: 3 g
• Sodium: 250 mg
• Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 4 g
• Cholesterol: 60 mg