Ingredients:

  • 1 pound (450g) russet potatoes, peeled
  • 1 pound (450g) sweet potatoes, peeled
  • 1 medium yellow onion, peeled
  • 1/4 cup (30g) all-purpose flour
  • 1 large egg, lightly beaten
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/4 teaspoon ground nutmeg (optional, but lovely)
  • Vegetable oil, for frying (approximately 1/2 cup/120ml)

Instructions:

  1. Coarsely grate the potatoes, sweet potatoes, and onion using a box grater.
  2. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  3. In a large bowl, combine the squeezed-out vegetables, flour, egg, salt, pepper, and nutmeg (if using). Mix well until everything is evenly combined.
  4. Heat about 1/4 inch (6mm) of vegetable oil in a large skillet over medium-high heat.
  5. Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of a spoon. Don't overcrowd the pan!
  6. Cook for 3-4 minutes per side, or until golden brown and crispy.
  7. Remove the latkes from the skillet and place them on paper towels to drain excess oil. Season with additional salt and pepper to taste. Serve immediately.