Twopotato Tango Sweet Savory Latkes

Recipe Introduction

Quick Hook

Ever wondered how to spice up your usual potato latkes ? These potato and sweet potato latkes are exactly what you need! They are packed with a unique flavor.

Brief Overview

Potato and sweet potato latkes have roots in Eastern European Jewish cuisine, especially during Hanukkah. This latke recipe is a medium difficulty dish, taking about 45 minutes to make.

This recipe yields about 6-8 crispy latkes , serving 2-4 people.

Main Benefits

These savory latkes offer a fantastic dose of vitamin A from the sweet potatoes. These are perfect for festive occasions.

What makes this sweet potato and potato latke recipe special is the perfect balance of sweet and savory.

Ready to swap out your regular potato latkes and add some excitement to the kitchen? These sweet potato latkes are a game changer.

I mean, who doesn't love a bit of sweetness with their savory?

Ingredients You'll Need

Alright, gather your bits and bobs. You'll need potatoes and sweet potatoes, obviously! Plus, an onion, flour, egg, salt, pepper, nutmeg, and oil for frying.

Honestly, it’s all stuff you probably have lurking about already.

Let's Get Grating!

First, grab your box grater. We are going to need to grate the potatoes, sweet potatoes, and onion. I find that doing this first makes the rest of the process easier.

Squeeze, Squeeze, Squeeze!

Now for the secret to crispy latkes : squeezing out all the moisture. Put the grated veggies in a tea towel and squeeze.

Think you've squeezed enough? Squeeze again! Trust me, this step is vital.

Mix it Up!

In a bowl, chuck in the squeezed veggies, flour, egg, spices, and give it a good mix. Honestly, it smells amazing at this point!

Frying Time!

Heat some oil in a pan. Drop spoonfuls of the mixture into the hot oil, pressing them down a bit.

Don't overcrowd the pan, or they'll steam instead of fry. I've made that mistake before, oh my gosh, what a waste!

Golden Brown Goodness

Cook those babies until they're golden brown and crispy on both sides. Drain on paper towels, season with salt, and serve immediately.

Don't forget the apple sauce and latkes ! It's the classic combo for a reason. Also, don't be afraid to experiment with gluten-free latkes if you need to.

Enjoy these two potato latkes !

Ingredients & Equipment: Let's Get This Latke Party Started!

Okay, so you're ready to make potato and sweet potato latkes ? Awesome! It's easier than you think. Honestly, after you've made these once, you'll be a latke flipping pro.

Main Ingredients: The Two-Potato Tango

Alright, here's what you'll need for these two potato latkes :

• 1 pound (450g) russet potatoes, peeled. You want good quality potatoes here.
• 1 pound (450g) sweet potatoes, peeled. Look for firm sweet potatoes.
• 1 medium yellow onion, peeled. I like using yellow onions, but white will work, too.
• 1/4 cup (30g) all-purpose flour. This helps bind everything together.
• 1 large egg, lightly beaten. You can skip if you're looking to make gluten-free latkes .
• 1 teaspoon kosher salt, plus more to taste.
• 1/2 teaspoon black pepper, plus more to taste.
• 1/4 teaspoon ground nutmeg (optional). I love it, gives a warm touch, you know?
• Vegetable oil, for frying (about 1/2 cup/120ml ).

We're basically making a sweet potato and potato latke recipe that's going to blow your mind. The earthy potato and sweet potato flavors will make you feel like you were eating something out of a Hanukkah celebration.

Seasoning Notes: Spice It Up!

Now, for the flavor magic. A dash of nutmeg makes all the difference. You can add a pinch of cayenne for extra spice if you love savory latkes .

It makes your potato latkes a little bit unique. I always sneak in a little garlic powder!

If you don't have nutmeg, you can skip it. Cinnamon is a good substitute in a pinch!

Equipment Needed: Simple Tools for the Job

You don't need fancy gadgets for crispy latkes . Here's the bare minimum:

• Box grater. Essential for grating those potatoes and sweet potatoes.
• Large bowl. For mixing all the goodies.
• Clean kitchen towel or cheesecloth. Trust me, this is key to getting rid of extra moisture.
• Large skillet or frying pan. Nothing fancy, just something to fry in.
• Slotted spoon or spatula. For flipping those latkes like a boss.
• Paper towels. To drain off the excess oil.

If you don't have a box grater, a food processor with a grating attachment will work in a pinch. Just be careful not to over process.

Honestly, my grandma used a simple knife her entire life.

Don’t forget to serve your sweet potato latkes with apple sauce and latkes , and sour cream. Enjoy the Hanukkah recipes !

Cooking Method: Two-Potato Tango

Alright, let's chat about frying these potato and sweet potato latkes . Honestly, it's easier than you think. I like to think it's like making pancakes, but with potatoes.

It's all about technique and keeping things simple!

Prep Like a Pro

First, it’s all about that mise en place, innit? Get everything chopped, measured, and ready to roll. This will save you from running around like a headless chicken later.

For these potato latkes , that means grating your potatoes and sweet potatoes. Organisation is key. Remember to squeeze all that liquid out after grating.

Trust me, it's a must .

step-by-step: From Grate to Great

Okay, here's the breakdown for crispy sweet potato latkes :

1. Grate 450g russet potatoes, 450g sweet potatoes, and one medium onion.
2. Squeeze out every last drop of moisture. Use a tea towel.
3. Mix the spuds with 30g flour, one egg, one teaspoon salt, 1/2 teaspoon pepper.
4. Heat 120ml oil in a pan over medium high heat. The oil should shimmer.
5. Spoon mixture into the oil. Don't overcrowd.
6. Fry for 3- 4 minutes per side until golden.
7. Drain on paper towels. Serve immediately!

Pro Tips for Crispy Latkes

You know, my Nan always said, the secret to good cooking is "a little bit of love". For crispy latkes, here are some essential tricks: Hot Oil, Hot Oil, Hot Oil .

Keep the oil temperature consistent. A common mistake? Overcrowding the pan. Give those latkes space to breathe. Why not make the potato mix a day ahead? Just remember to squeeze it again before frying.

This will help make the perfect sweet potato and potato latke recipe

The beauty of this latke recipe is that you can play around with it. Why not add some chopped herbs? Or a pinch of chilli flakes for a little kick? And if you are after a gluten-free latkes version, just swap the plain flour for gluten-free.

So, there you have it. A simple guide to making awesome two potato latkes . Serve them with apple sauce and latkes or even a dollop of sour cream.

These aren’t just Hanukkah recipes ; they’re perfect any time you fancy a bit of comfort food. Honestly, give it a go and tell me what you think! You might just surprise yourself.

Recipe Notes

Okay, so you've got the basics down for these unreal potato and sweet potato latkes . But let's dive a little deeper.

We're talking tips and tricks to take your potato latkes from "meh" to "OMG, these are the best I've ever had!".

Consider these your latke making cheat sheet.

Serving them up right!

Presentation matters, right? Pile those crispy latkes high on a platter. For a touch of elegance, sprinkle with fresh herbs.

Think chives or parsley. And what about sides? Apple sauce and latkes are a match made in heaven. Sour cream is another classic.

Honestly, a dollop of plain Greek yogurt is also amazing! For drinks, try a crisp apple cider.

Storing them for Later?

Want to make these ahead? You can! Cool the sweet potato latkes completely. Then, store them in an airtight container in the fridge for up to 3 days.

To reheat, pop them in a 350F/175C oven for about 10 minutes. They will crisp right back up. Freezing? Not really recommended.

They can get a bit soggy. For better results, freeze the batter and fry fresh.

Get Creative with variations

Feeling adventurous? Let's tweak this latke recipe . For a gluten-free latkes version, swap out the flour for potato starch. It works like a charm.

As for a seasonal switch-up, use butternut squash instead of sweet potato in the fall. It's equally delish.

What's Good For You?

Let's keep it simple. These two potato latkes offer a mix of carbs for energy and vitamins from the potatoes.

The sweet potato adds a boost of Vitamin A. Remember, they are fried, so enjoy in moderation. You know, everything in moderation, except sweet potato and potato latke recipe .

Seriously, have another!

There you have it! A few extra pointers to make your savory latkes unforgettable. Don't overthink it. Just have fun and embrace the latke making process. Happy Hanukkah recipes to you all.

Frequently Asked Questions

Why are my potato and sweet potato latkes soggy? I thought I was supposed to get crispy latkes!

Soggy latkes are a common woe, but easily fixed! The main culprit is excess moisture in the grated potatoes and sweet potatoes. Squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth before mixing in the other ingredients.

Also, ensure your oil is hot enough before frying; a low oil temperature will result in greasy, soft latkes.

Can I make potato and sweet potato latkes ahead of time?

While latkes are best served fresh, you can prep parts of the recipe in advance. Grate the potatoes, sweet potatoes, and onion, then squeeze out the excess moisture. Store the squeezed vegetable mixture in an airtight container in the refrigerator for up to 24 hours.

When ready to cook, mix in the remaining ingredients and fry as directed. You can also fry them in advance and reheat in a 350°F (175°C) oven for about 10-15 minutes to crisp them up.

What's the best way to keep potato and sweet potato latkes warm while I'm cooking the rest? I'm not exactly a short order cook!

Good thinking! Nobody wants cold latkes! Preheat your oven to a low temperature, around 200°F (95°C). Place a wire rack on a baking sheet, and as you remove the fried latkes from the skillet, place them on the rack in the oven.

This will keep them warm and help maintain their crispness without making them soggy. Think of it like a cozy little latke spa.

I'm allergic to eggs. Can I still make these potato and sweet potato latkes?

Absolutely! You can easily substitute the egg with a binder that works just as well. Mix 1-2 tablespoons of potato starch with 2-4 tablespoons of water to create a slurry. Add this to the grated potato mixture. The potato starch will help bind the ingredients together and give your latkes a nice texture.

Think of it as a bit of kitchen alchemy!

Can I freeze these potato and sweet potato latkes? I always make too many!

Yes, you can freeze cooked potato and sweet potato latkes, although the texture may change slightly upon thawing. Allow them to cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer safe bag or container.

To reheat, bake them in a 350°F (175°C) oven until heated through and crispy, or pan-fry them in a little oil. They might not be exactly as good as fresh, but they'll still be a tasty treat.

What are some tasty topping ideas for my potato and sweet potato latkes? I'm tired of just sour cream and applesauce!

While sour cream and applesauce are classic, let's get creative! Think beyond the deli counter and explore some fun, modern toppings. Try a dollop of Greek yogurt with chopped fresh dill and a squeeze of lemon. Or, go savory with a fried egg and a sprinkle of everything bagel seasoning.

For a sweeter option, consider a drizzle of maple syrup or a dollop of whipped ricotta with a sprinkle of cinnamon. Get experimenting, the sky's the limit!