Crispy Sweet Potato Latkes

    Crispy Sweet Potato Latkes

    (562)
    3saves
    35min


    514 people made this

    These delicious latkas have potato, sweet potato, onion, eggs, garlic salt and a bit of white pepper. They are a lovely twist on the traditional potato pancake.

    Ingredients
    Serves: 6 

    • 1 cup potatoes, peeled and grated
    • 1 cup yellow sweet potato, peeled and grated
    • 1 small onion, grated
    • 1 eggs, beaten
    • 2 tablespoons self raising flour
    • 1 teaspoon garlic salt
    • white pepper, to taste
    • 1/2 cup olive oil, for frying

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Rinse and squeeze the starch out of the potato. Also, squeeze any moisture out of the sweet potato.
    2. In a bowl, mix together potato, sweet potato, onion, eggs, flour, garlic salt and pepper.
    3. Heat oil in the frying pan then add the spoonfuls of the batter and flatten like a fritter. Fry until golden brown on each side. Serve with apple sauce or sour cream.

    Sweet Potato

    The sweet potato is know in New Zealand as the kumara. This would be lovely with a purple kumara.

    For a more traditional latka

    For a more traditional latka, substitute the sweet potato for more potato.

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    Reviews and Ratings
    Global Ratings:
    (562)

    Reviews in English (559)

    by
    831

    What I like to do with these is to grate the potatoes, as opposed to shredding. I find the texture much more appealing. More like a potato pancake, instead of a true latkes, but that's just my personal preference. For every 2 cups of grated potato, one egg is really a sufficient binder, and any more than that just makes them too heavy. I also use alot less salt, but that again is to taste. Instead of the flour, I have also found better results substituting matzoh ball mix, which contains baking soda and seasonings. They seem to come out lighter, and more flavorful this way. Don't forget to add the grated onion... it's an absolute must in my opinion, and here again, I add twice as much. And I personally have never bothered with the cheesecloth thing. As you lift out spoonfuls, the moisture simply seeps to the bottom of the bowl. No problem. Don't wait for Hannukah to enjoy these treats, and don't forget the applesauce (or sour cream.) Enjoy!  -  09 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    684

    I love making Latkes the easy way!! I use the Simply Potatoes already grated! They make wonderful and delicious Latkes!!  -  19 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    526

    These latkes were so awesome, just like my grandmother and mom used to make. I only used 1 egg per 2 cups of potato. I used the food processor's large grater blade and kept the grated potato in ice water until I had all the ingredients in the bowl and then squeezed the water out and added them. I used matzoh meal instead of flour and I used about triple the grated onion. I fried them in vegetable oil. They were great, but definitely on the salty side. The mixture was a little watery but it made no difference in the end, there was liquid in the bowl when I was done. I think the matzah meal was key. Next time I would use less salt.  -  11 Dec 2006  (Review from Allrecipes USA and Canada)

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