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Potato Latkes · Sweet Potato & Scallion

Sweet Potato and Scallion Latkes

A half-and-half mix of sweet potato and russet gives these latkes a caramelized edge and a holiday-orange color, with green onions for a savory bite.

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Prep
25 min
Cook
30 min
Total
55 min
Serves
6 · About 16 latkes
Level
Medium

Ingredients

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)

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

Tip: Sweet potato alone makes soft latkes that fall apart. The russets give them structure.

Tip: If they darken before the centers set, turn the heat down a notch.

Storage: Refrigerate up to 2 days. Reheat on a rack at 425°F until crisp.

Estimated nutrition per serving: 180 calories · protein 6 g · carbohydrates 35 g · fiber 4 g · sugars 4 g · fat 2 g (saturated 0.5 g) · sodium 430 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.