Sweet potatoes join russets and chives for a twist on the classic fried latke.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | about 12 latkes |
Ingredients
- 1/2 pound russet potatoes, peeled
- 1/2 pound sweet potatoes, peeled
- 1 small onion
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh chives
- 1/3 cup all-purpose flour or matzo meal
- 1 large egg, beaten
- Vegetable oil or rendered chicken or duck fat, for frying
- Applesauce, prepared horseradish and/or sour cream, for serving
Instructions
- Preheat the oven to 250 degrees F.
- Grate the russet potatoes and sweet potatoes on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible (blot dry on paper towels if especially wet). Transfer the mixture to a large bowl. Mix in the chives. Add the flour and egg and stir until thoroughly combined.
- Using 1/4 cup of the mixture at a time, form tightly packed pancakes about 2 inches wide and transfer to a paper towel-lined baking sheet.
- Heat about 1/4 inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Fry the pancakes in batches until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet in the oven while cooking the remaining pancakes.
- Serve with applesauce, prepared horseradish and/or sour cream.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 127 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 16 mg |
| Sodium | 144 mg |
Reviews
I’d had sweet potato latkes at someone’s home during Hanukkah some years ago and fell in love with them. I don’t know why I never made them, but I didn’t. When I saw this recipe, I decided it was time.
The recipe is easy to follow. I did it exactly as written, without small exceptions: I used dried chopped chives instead of fresh (using 1 1/2 pt instead of 3T), and I didn’t add the onion until after I’d drained and squeezed the potatoes.
The results were as fabulous as I remembered. Since food memories often get enhanced over time, I was gratifyingly surprised.
My 1/4 C dry measure was the perfect amount, after flattening the mixture a little. I used an inverted cast iron lid for my skillet, and my med low heat held steady. All of my pancakes (8) were perfect. I substituted plain, drained Greek yogurt instead of sour cream — just as tasty and better nutrition.
The recipe is easy to follow. I did it exactly as written, without small exceptions: I used dried chopped chives instead of fresh (using 1 1/2 pt instead of 3T), and I didn’t add the onion until after I’d drained and squeezed the potatoes.
The results were as fabulous as I remembered. Since food memories often get enhanced over time, I was gratifyingly surprised.
My 1/4 C dry measure was the perfect amount, after flattening the mixture a little. I used an inverted cast iron lid for my skillet, and my med low heat held steady. All of my pancakes (8) were perfect. I substituted plain, drained Greek yogurt instead of sour cream — just as tasty and better nutrition.