Serves 13
30 min
Sweet Potato Latkes
Recipe GLPRbbdc09423ab02e
Golden, crispy pan-fried patties made from shredded sweet potatoes bound with eggs and brightened with fresh scallions. These traditional Jewish fritters are simple to prepare and deliver a delicious balance of slightly sweet potato flavor with savory seasoning. Serve warm as an appetizer or side dish.
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Ingredients
1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup vegetable oil
Directions
In a large bowl, combine the grated sweet potatoes, chopped scallions, flour, beaten eggs, salt, and black pepper. Mix until all ingredients are evenly distributed and the mixture holds together.
Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until it shimmers but is not smoking, about 2–3 minutes.
Working in batches to avoid crowding the pan, spoon approximately 1/8 cup of the potato mixture onto the hot oil, forming about 4 latkes per batch. Using a slotted spatula, gently press each mound to flatten it to a 3-inch diameter.
Reduce heat to medium and cook for about 1 1/2 minutes until the bottom is golden brown. Carefully flip each latke and cook the other side for about 1 1/2 minutes until golden and cooked through.
Transfer the cooked latkes to a paper towel–lined plate to drain any excess oil. Repeat steps 3–5 with the remaining potato mixture in 3 more batches. Serve warm.
