Tomato peels, Parsley Stems on Round White Lid-Photo Used While New Photo Not Available

Potato Latkes With Sweet Potatoes

Absolutely delicious with just about anything you can think of! You can cut the recipe in half and make 4 – 5 servings instead.

Makes 8 – 10 Side Dish Servings

5 baking potatoes (russet)
2 sweet potatoes (not yams)
3 small onions, quartered
4 eggs, beaten
1/3 cup unbleached flour
1 tsp. baking powder
1 ¼ tsp. salt
½ tsp. freshly ground black pepper
Vegetable oil for frying

Peel the potatoes; cut lengthwise into quarters. By hand or using a food processor fitted with the shredder blade, alternately shred onions and potatoes. Transfer to a colander; squeeze out handfuls of the mixture to remove as much moisture as possible; discard the liquid.

Transfer the mixture to a large bowl; mix in the eggs, flour, baking powder, salt and pepper. Place paper towels on baking (cooling) racks then place into rimmed baking sheets, set aside.

Using two skillets, heat ¼” oil over medium-high heat until hot but not smoking; add ¼ cup of the mixture per latke, leaving space between each; flatten slightly. Cook for 3 minutes or until browned and crisp around the edges; turn and cook for 3 – 5 minutes longer or until crisp and golden. Transfer to paper towel-lined racks to drain well. Place into a warm 250 F. oven to keep warm will frying the remaining latkes.

Repeat with remaining potato mixture, stirring a bit to re-blend each time before proceeding to make new latkes as mixture may separate. Remove any cooked bits from skillets and adding more oil as you go.


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