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Sweet Potato and Scallion Latkes

Ingredients · Serves 6 · Prep 25 min · Total 55 min

  • Latkes
  • 1 lb sweet potatoes, peeled
  • 1 lb russet potatoes, peeled
  • 4 green onions, thinly sliced
  • 2 large eggs, beaten
  • ⅓ cup all-purpose flour
  • 1 ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ½ tsp ground cumin (optional)
  • 1 cup vegetable oil, for frying, plus more as needed
  • To serve
  • sour cream or greek yogurt
  • chives, chopped (optional)
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Sweet Potato and Scallion Latkes

Steps

  1. Heat the oven to 200°F (95°C) with a wire rack set on a sheet pan inside.
  2. Grate the sweet potatoes and russets on the large holes of a box grater.
  3. Wrap the shreds in a clean kitchen towel and twist hard over the sink to squeeze out the liquid. Sweet potatoes give up less liquid than russets; that's normal.
  4. In a large bowl, mix the shreds with the green onions, eggs, flour, salt, pepper and cumin until evenly coated.
  5. Heat 1/4 inch of oil in a 12-inch skillet over medium heat to about 340°F (170°C). Sweet potatoes brown fast, so keep the heat a little lower than for classic latkes.
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Sweet Potato and Scallion Latkes

Steps, continued

  1. Drop 1/4-cup mounds into the oil and press each into a 3-inch round. Fry 4 or 5 at a time.
  2. Fry until deep golden on the bottom.
  3. Flip and fry until the second side is golden and the center feels firm when pressed.
  4. Drain on the rack in the warm oven while you fry the rest, adding oil between batches as needed.
  5. Serve hot with sour cream and chives.