Classic potato and Sweet-Potato Latkes
I love latkes and I make them all year round, not only on Hanukah. You’ll often find me in the kitchen making some form of fritter, and if they have potato in them, I’ve made my daughter’s day. A combination of potato and sweet potato, need I say more? Let’s get cooking.
1 large sweet potato
70 grams flour (1/2 cup)
1 tsp salt
1. Grate the potato and sweet potato and place in a bowl. Add the other ingredients and mix.
2. Form patties and flatten gently to squeeze out any excess moisture. Add 3 Tbsp of oil to a pan and fry the latkes on both sides, on medium heat, until golden. Remove and place on a plate lined with paper towel.
3. If you want to bake, not fry: Preheat an oven to 180°C. Line a tray with greased parchment paper and place fritters on the paper. Bake for around 25 minutes or until golden. Don’t try and flip the fritters before the time is up. Flip and bake on the other side for 15 minutes or until golden.
*4. Serve a stack of these with this amazing sour cream dip.
Want to make baked latkes? Click here.
Good to know…
You can make these a day before and heat them in the oven before serving. Also great served at room temperature. Want Baked Sweet Potato Latkes (Fritters)? Click here.
Want to make Classic Potato Latkes (Fritters)? Click here.
Double the recipe. Trust me, they’re amazing.