Crispy on the outside, tender on the inside - these sweet potato latkes are the perfect addition to a holiday celebration. They are a little sweet and savory with a hint of warm spices.
½teaspoon(heaping) garam masalaoptional, see notes for alternatives
1medium yellow onionpeeled and quartered
2poundssweet potatoes3-4 medium potatoes
1cupgrapeseed or avocado oilor other neutral high-heat oil
Mint or cilantro as garnishoptional
Instructions
Line a cooling rack or baking sheet with two layers of paper towels for later. Set aside.
In a large mixing bowl, whisk together eggs, potato starch, salt, pepper and optional garam masala. Set aside.
Shred onions first using the food processor or a grater. Squeeze out excess liquid by squeezing onions in a clean kitchen towel over the sink. Add to the egg mixture.
Peel the potatoes. If using a food processor, cut peeled potatoes into wedges that fit through the food processor shoot, and shred using the shredder attachment. If shredding with a grater, leave potatoes whole, and shred using a box grater.
Squeeze out excess liquid by squeezing grated sweet potato in a kitchen towel (can use the same towel from earlier) over the sink.
Transfer squeezed potatoes to the egg mixture. Mix all together with a mixing spoon.
Pour oil in a large skillet (10” or 12” pan is good) so that oil comes up about ¼” in the pan. Turn heat to medium high and wait until the oil reaches 365°-375°F on an instant read thermometer. Alternatively, test if the oil is hot enough by dropping a bit of the latke mixture into the pan, and if it sizzles right away around the edges it’s ready to start frying. Once oil is hot enough, reduce heat to between medium and medium-high to prevent the latkes from burning and oil from splattering.
Shape your latke: Fill ¼ cup measuring cup with latke mixture, NOT packed, just until it reaches the top of the cup (weighs about 1 oz). Then, press the potato mixture into the cup, compacting it and allow any excess liquid that builds up to pour out of the cup (have a small bowl to discard the liquid in). Tap the measuring cup against your hand to release the compacted latke-patty.
Place into the fry pan of oil and use a spatula to press down the mixture, so it’s about 2-½” in diameter. Fry for 3 minutes on one side, then flip and fry for 2 minutes on the other side or until each side is nicely golden brown. Cook 5-6 latkes in the pan at a time. Once cooked, transfer to prepared paper towels to drain.
Make several batches until all the batter is used. All more oil as needed for subsequent batches.
Serve warm with sour cream or applesauce, top with fresh herbs
Notes
To keep the latkes warm before serving: Heat the oven to 200°F (93°C), and keep the latkes warm on a baking sheet in the oven while finishing the rest of the batches.
Why did my latkes fall apart? Latkes may fall apart for three reasons: not cooking long enough, oil isn’t hot enough, or potato to egg ratio is off. If this happens, try adding another egg to the batter.
Alternatives to garam masala include other spice blends such as baharat, ras el hanout, or pumpkin spice mix.
How to store: Store latkes in the refrigerator for up to 3 days in an airtight container.
How to freeze: Flash freeze fried latkes on a baking sheet so that the latkes are not touching. Once frozen, store in an airtight container or bag. Take out as many as you need at a time. Freeze for up to 3 months.
How to reheat: Reheat from the refrigerator or freezer. Place latkes on a baking sheet, and reheat in a 375ºF (190°C) oven. Heat until the latkes are hot, crispy, and the surface is sizzling. About 5-7 minutes from the refrigerator, and about 10-12 minutes from the freezer.