Latkes, aka potato pancakes, are a Hanukkah staple. But they are good just about any time of year served alongside a rotisserie chicken or a piece of salmon. They’re crispy, fried veggie patties and my favorite way to eat them is with a dollop of apple sauce on top.
You can use any kind of potato, or include/exclude any other vegetables as well. And I find shredding potatoes and carrots in the food processor saves your arm from a lot of pain!
Sweet Potato & Carrot Latkes (Potato Pancakes)
- 1 pound sweet potatoes, peeled and coarsely shredded
- 3 large carrots, peeled and coarsely shredded
- 2 scallions, diced small
- 1/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup vegetable oil
- Preheat oven to 170 degrees. Line a large plate with a double layer of paper towels. Set aside.
- In a large mixing bowl, combine the sweet potatoes, carrots, scallions, flour, eggs, salt, and pepper. Stir until well combined.
- Add oil to a skillet over medium heat. Once the oil is hot, spoon in 2 tablespoons of the mixture. Flatten each latke into a circle. Cook until golden on the first side, about 2 minutes. Flip and cook 2 more minutes.
- Transfer cooked latkes to the paper-towel-lined plate and blot. Keep them warm in the oven. Repeat until mixture is used up. Serve with a dollop or apple sauce or sour cream. Enjoy!