Sweet Potato and Scallion Latkes
- 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)
Sweet Potato and Scallion Latkes
- Heat the oven to 200°F (95°C) with a wire rack set on a sheet pan inside.
- Grate the sweet potatoes and russets on the large holes of a box grater.
- 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.
- In a large bowl, mix the shreds with the green onions, eggs, flour, salt, pepper and cumin until evenly coated.
- 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.
- Drop 1/4-cup mounds into the oil and press each into a 3-inch round. Fry 4 or 5 at a time.
- Fry until deep golden on the bottom.
- Flip and fry until the second side is golden and the center feels firm when pressed.
- Drain on the rack in the warm oven while you fry the rest, adding oil between batches as needed.
Sweet Potato and Scallion Latkes
- Serve hot with sour cream and chives.