This weekend we celebrated the fifth night of Hanukkah with my childhood friend Vanessa (founder of Shibooi style). We made latkes for hours while listening to Christmas music and drinking cider! It was a great way to celebrate Hanukkah and reflect on good memories.
We made both traditional potato latkes AND a healthier version with sweet potatoes. You can use whatever kind of potato you prefer but the sweet potato version had much more flavor! I am a fan of both. This is a simple yet delicious recipe! Wether you celebrate Hanukkah or not these are a great holiday appetizer.
Sweet Potato Latkes
2 medium sweet potatoes or 3 russet potatoes
1/2 medium onion
1.4 cup flour
Salt & pepper
Safflower oil (or another high heat oil)
1. Wash & scrub your potatoes. Then peel them.
2. Grate your potatoes with a cheese grater or in the food processor.
3. After grating squeeze out all the excess liquid with a dish towel. This key to crisp latkes! Don’t skip it.
4. Put potatoes in a large bowl.
5. Grate your onion with the cheese grater and add it to the bowl.
6. Mix in your flour, eggs, and spices. Stir till combined. Make sure the batter is sticking together but not too wet.
7. Heat 1/2 inch of oil in a skillet. Oil must be HOT. Test the oil before dropping latkes into the pan to make sure it sizzles.
8. Once oil is hot drop spoonfuls of the mixture into the pan and then flatten with a spatula or fork to make it into a nice latke.
9. Fry until the edges brown and then flip.
10. Once browned on both sides place on a paper towel to soak up excess grease. Then keep warm in the oven @ 200 degrees until serving.
I love to top my latkes with apple sauce. We also made some guacamole that was delicious with the sweet potato latkes! Some like sour cream but that’s not my jam.
How do you like to top your latkes?! Comment below.