Description
Crispy on the outside and tender on the inside, these Potato Sweet Potato Latkes are the perfect blend of savory and slightly sweet. A delightful twist on a classic, they make an excellent side dish, appetizer, or even a light meal. Serve with sour cream, applesauce, or your favorite dip!
Ingredients
Units
Scale
- 2 medium potatoes, peeled and grated
- 1 medium sweet potato, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 3 tbsp all-purpose flour (or gluten-free flour for a GF version)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg (optional, for extra warmth)
- 1/4 cup vegetable oil (for frying)
Instructions
- Prepare the ingredients:
Grate the potatoes, sweet potato, and onion. Use a clean kitchen towel to squeeze out as much moisture as possible. - Mix the batter:
In a large bowl, combine the grated vegetables with eggs, flour, salt, pepper, and nutmeg. Mix until evenly combined. - Heat the oil:
Heat the vegetable oil in a large skillet over medium heat until shimmering. - Form the latkes:
Scoop about 2 tablespoons of the mixture and flatten it into a small patty with your hands or a spoon. - Fry the latkes:
Place the patties in the hot oil, leaving space between each one. Fry for 3–4 minutes on each side, or until golden brown and crispy. - Drain and serve:
Remove latkes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve warm with your favorite topping.
Notes
- For extra crispiness, ensure the mixture is as dry as possible before frying.
- These latkes freeze well! Reheat in the oven at 375°F (190°C) for 10 minutes for a fresh, crispy texture.
- You can substitute sweet potato with butternut squash or carrot for a unique flavor twist.