Julie Knott

Sweet Potato & Carrot Latkes (Potato Pancakes)

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)

  • Servings: about 24
  • Difficulty: easy
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Ingredients

  • 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

Directions

  1. Preheat oven to 170 degrees. Line a large plate with a double layer of paper towels. Set aside.
  2. In a large mixing bowl, combine the sweet potatoes, carrots, scallions, flour, eggs, salt, and pepper. Stir until well combined.
  3. 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.
  4. 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! img_1828

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