In our home, latkes aren’t just for Chanukah. We had these on our Thanksgiving table {along with home-canned apple butter and dairy-free sour cream} and they were a huge hit. Especially with my nephews “B” and “T” whose tastebuds are honest and unfiltered. Actually, the boys are why I’m finally sharing this recipe. Sister #2 has been asking for it since Thanksgiving {slacker much?} and I promised I’d share it “soon”. *wink*
See Sweet Potato Latkes on Key Ingredient.
| Sweet Potato Latkes |
Recipe type: Side,
Author:
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 16
A delicious, crunchy latke with a touch of sweetness.
Ingredients
- 1 medium organic white onion
- 1 pound organic russet potatoes, peeled
- 1 pound organic sweet potatoes, peeled
- 4 TB all-purpose flour
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 2 large organic eggs, slightly beaten
- Extra virgin olive oil for frying
Directions
- Preheat your oven to 200° F and place a baking sheet in the oven to warm.
- Using either a shredding plate on your food processor or a box grater, shred the onion and potatoes. Toss together in a bowl then transfer to a clean dish towel. Wring out as much liquid as you can and return to the bowl. Toss with flour and seasoning and fold in the egg.
- Heat about 1/4-inch oil in a heavy bottomed skillet over medium heat. Spoon 1/4 cup of the latke mixture in the skillet, pressing lightly. Don’t over crowd your pan or your oil temperature will drop. Cook the latkes, turning once until golden in color. Transfer to the baking pan in the oven, keeping them warm while you cook the rest of the latkes.
- Serve warm with your favorite accompaniment{s}.
About Mrs. Cox
Here you will find experimental recipes, old and new. Buried in the archives you'll find all sorts of recipes! As time went on, there was a shift and many recipes were given a 
