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.
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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