Sweet Potato Latkes

1. Stage

Prepare the potatoes and onions: Preheat the oven to 200°F. Line a baking sheet with paper towels.  Peel the sweet potatoes (if desired) and onion. To shred with a food processor: quarter the potatoes and onion. Attach the shredding disc to the food processor and shred the vegetables. To grate using a box grater: Grate the potatoes and onion on the largest holes of a box grater. If the onion is difficult to grate, slice it very thinly instead.

2. Stage

Wring out the liquid: Combine the shredded potato and onion and place on a clean kitchen towel. Wring out as much excess liquid as you can, squeezing tightly. 

3. Stage

Heat the oil and make the latke mixture: Transfer the wrung-out grated potato and onion to a large bowl. Add the flour, eggs, garlic powder, salt, and pepper and mix to combine. Heat 1/2 inch of oil in a heavy, tall-sided, large skillet over medium-high heat. The oil is hot enough when you add a piece of potato to the pan and it immediately bubbles. 

4. Stage

Fry the latkes: Use a 1/4 cup scoop to measure the latke mix and add it to the pan, flattening the mixture with the bottom of the measuring cup or spatula. Space out about 4 latkes depending on the size of the pan. Fry until brown and crisp, 3 to 4 minutes, and carefully flip.  Fry until cooked through, browned, and crispy on all sides, 3 to 4 more minutes. Transfer the latkes to the lined sheet pan as you cook, keeping them warm in the oven.  Repeat with the remaining mixture, adding more oil to the pan as needed and letting it heat up before adding more latkes.  Serve with sour cream. Leftovers will keep in the fridge for up to a day. Love the recipe? Leave us stars below!