Reading through your answers about favorite Chanukah foods on my “A Great Miracle Happened There” giveaway post has me very excited for some yummy Chanukah foods. (Though, truthfully, it’s not too hard to get me pumped up for fried foods!)
While I love any latke that someone else makes (when I make them, I feel like I’m cleaning the oil splatters for weeks), my favorites are sweet potato latkes.
It has taken me a while to find the perfect latke recipe – I originally tried to make them with only sweet potatoes, but that didn’t taste quite right. I tried adding in other veggies, but that also was missing something. Then, I happened on this Food Network latke recipe and was in love.
I like to go a little high brow sometimes and eat these with an aioli (garlic mayo), but any of your traditional toppings will work as well.
Sweet Potato Latkes
Adapted from the Food Network recipe here. Among other things, I doubled their recipe to serve 4.
1 medium yellow onion
2 large potatos – they recommend Yukon Gold
2 medium to large sweet potatos
4 T all-purpose flour
1 teaspoon kosher salt
Pinch cayenne (optional)
2 large eggs, lightly beaten
- Preheat the oven to 200 degrees F to keep latkes warm in between batches.
- Grate the onion on a box grater into a large bowl. (I have tried making my life easier and doing this in a food processor, It’s not as good.)
- Grate both potatoes and sweet potatoes into the same bowl, grating down the length of the potato to get long strands. This is truly the key to the whole thing. It’s such a genius idea!
- Toss the potatoes with the onions to prevent them from discoloring.
- Place potato/sweet potato mixture in a clean dish towel (I use the “bar mops” – they are huge and thin, and I got them for $1/package at Walmart) and wring out excess liquid.
- Toss mixture with flour, salt, and cayenne. Stir in the egg.
- Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat.
- Spoon 1/4 cup of mixture into the skillet and flatten with the spatula.
- Turn only once and cook until gold brown on both sides.
- Place on an oven-safe dish and keep warm in the oven. Food Network recommends placing on a cooling rack to keep them crispier.
I like to serve the latkes sprinkled with chives, alongside a delicate aioli for dipping. But you can definitely eat these however you prefer your latkes – sour cream, apple sauce, etc.
Okay, guys: Now it’s your turn! I cannot wait to learn about all the inventive or tried-and-true methods you use for making your favorite latkes. Please share your recipes in the comments section, or feel free to link up to a latke post on your blog if you have one!