Mixed Potato Latkes
These aren't your grandma's latkes. Russet and sweet potatoes combine to give you a crispy, chewy, salty, sweet, fatty, comforting pancake.
Equipment
- Food processor (or box grater with large holes)
Ingredients
- 2 large sweet potatoes
- 3 small to medium russet potatoes
- 1 medium yellow onion
- 1 tsp dill
- salt and pepper, to taste
- 2 eggs
- 1/4-1/2 cup panko breadcrumbs (use matzo meal for a more traditional binder)
- 1 cup canola oil (use schmaltz for a more traditional fat)
Instructions
- Using the grating disc of a food processor (or a box grater with the large holes), grate the potatoes and onion together. Transfer the mixture to a cheesecloth or clean tea towel and squeeze as much moisture out as you can. Transfer the mixture to a strainer set over a bowl and let sit for 10 minutes to let as much liquid drain out as possible.
- Dump the liquid and add the mixture to the bowl. Add seasonings, egg, and 1/4 cup of breadcrumbs or matzo meal, and mix together with your hands until the mixture is able to hold its shape when you form it into a patty with your hands. If the mixture falls apart, add more breadcrumbs until it can hold.
- Heat the oil in a cast iron skillet over medium-high heat. When a bit of the mixture sizzles immediately when tossed into the oil, it's ready. Carefully form patties of the mixture 3-4 inches in diameter, and slide them into the oil. Cook about 4-5 minutes on each side, until the edges look almost burned and the centers are a deep golden brown. If you squeezed enough moisture out at the beginning, you should have wonderfully crisp latkes. Drain them on a paper-towel lined baking sheet and repeat the process until all of the mixture has been used up. Serve warm with applesauce, sour cream, or jam!
Notes
- The basis from this recipe came from The Kitchn, here.
- The research into the history of latkes came from this PBS special post from Tori Avey.