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
Units
Scale
- 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.