Potato Sweet Potato Latkes are a delicious twist on the traditional latke, combining the earthy flavor of potatoes with the natural sweetness of sweet potatoes. These crispy, golden pancakes are perfect for Hanukkah or any occasion that calls for a savory treat.
Why You’ll Love This Recipe
- Combines the best of both worlds: savory potatoes and subtly sweet sweet potatoes.
- Crispy on the outside, tender on the inside.
- Easy to make with simple ingredients you likely have on hand.
- Versatile enough to pair with applesauce, sour cream, or even a dollop of guacamole.
- Perfect for holidays, brunch, or as a tasty appetizer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet potatoes
- Sweet potatoes
- Onion
- Eggs
- All-purpose flour (or a gluten-free alternative)
- Salt
- Black pepper
- Cooking oil (vegetable or avocado oil works well)
Directions
- Peel and grate the russet potatoes, sweet potatoes, and onion. Use a box grater or a food processor with a grating attachment.
- Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large mixing bowl, combine the grated potatoes and onion with the eggs, flour, salt, and black pepper. Mix well until evenly combined.
- Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan.
- Scoop about 2 tablespoons of the mixture for each latke, flattening it slightly in the skillet.
- Cook for 3–4 minutes on each side, or until golden brown and crispy. Remove and place on a plate lined with paper towels to drain excess oil.
- Repeat with the remaining mixture, adding more oil as needed.
- Serve hot with your favorite toppings like applesauce or sour cream.
Servings and Timing
- Servings: 12 latkes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Herbed Latkes: Add chopped parsley, dill, or chives to the mixture for extra flavor.
- Spiced Version: Include a pinch of ground cumin, paprika, or cayenne for a hint of spice.
- Vegan Latkes: Replace the eggs with a flaxseed or chia seed egg substitute.
- Gluten-Free Option: Use almond flour or potato starch instead of all-purpose flour.
- Cheesy Twist: Mix in a handful of shredded Parmesan or cheddar cheese for added richness.
Storage/Reheating
- Storage: Store leftover latkes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place cooked and cooled latkes on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They can be frozen for up to 3 months.
- Reheating: Reheat latkes in a 375°F (190°C) oven for 10–15 minutes to restore their crispiness.
FAQs
Can I make these latkes in advance?
Yes, you can make them ahead of time and reheat in the oven before serving.
How do I keep latkes crispy?
Place cooked latkes on a wire rack in a warm oven (200°F) while frying the rest to keep them warm and crispy.
Do I need to peel the potatoes?
Peeling is optional, but for a smoother texture, it’s recommended.
Can I use other types of potatoes?
Yes, Yukon Gold potatoes also work well for this recipe.
What oil is best for frying latkes?
Use a high-heat oil like vegetable, avocado, or grapeseed oil for best results.
Why do I need to squeeze out the liquid?
Removing excess liquid ensures the latkes hold together and get crispy.
Can I bake latkes instead of frying them?
Yes, bake them at 400°F (200°C) on a greased baking sheet for about 20 minutes, flipping halfway through.
How do I prevent latkes from falling apart?
Ensure the mixture is well-mixed and not too wet. Adding a bit more flour can help bind it together.
Can I make mini latkes?
Absolutely! Smaller latkes are great as appetizers or party snacks. Adjust cooking time accordingly.
What toppings go well with latkes?
Classic choices include applesauce and sour cream, but you can also try smoked salmon, avocado, or spicy mayo.
Conclusion
Potato Sweet Potato Latkes are a delightful variation on a beloved classic, bringing together the best flavors of savory and sweet. Whether you’re serving them for a special occasion or enjoying them as a quick treat, these crispy pancakes are sure to impress. Top them with your favorite accompaniments, and watch them disappear in no time!
Print
Potato Sweet Potato Latkes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 latkes 1x
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Jewish, American
Description
These golden and crispy latkes combine the earthy flavor of potatoes with the natural sweetness of sweet potatoes. Perfect as a holiday treat or a comforting side dish!
Ingredients
- 2 medium russet potatoes (about 1 lb), peeled and grated
- 2 medium sweet potatoes (about 1 lb), peeled and grated
- 1 small onion, grated or finely diced
- 2 large eggs (or flax eggs for a vegan version)
- 1/4 cup all-purpose flour (or almond flour for gluten-free)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/4 cup vegetable oil (for frying)
Instructions
- Prepare the Potatoes:
- After grating the potatoes and sweet potatoes, place them in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible. This step is essential for crispy latkes.
- Mix the Ingredients:
- In a large bowl, combine the grated potatoes, sweet potatoes, onion, eggs, flour, salt, pepper, and garlic powder (if using). Mix until well combined.
- Shape the Latkes:
- Scoop about 1/4 cup of the mixture and flatten it into a patty about 1/2 inch thick. Repeat with the remaining mixture.
- Heat the Oil:
- Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
- Fry the Latkes:
- Fry the latkes in batches, about 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan. Transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
- Serve:
- Serve hot with a dollop of sour cream, applesauce, or your favorite dipping sauce.
Notes
- For extra flavor, add 1/2 tsp cinnamon or paprika to the mixture.
- To keep the latkes warm while frying the rest, place them on a baking sheet in a 200°F (95°C) oven.
- Leftovers can be reheated in the oven at 375°F (190°C) to restore crispiness.