Sweet potato latkes

By | December 13, 2012

There’s something about latkes that’s always annoyed me.

The shredded potato pieces are so long! And so unwieldy! Do you know what I mean? Unless your batter is really wet, it’s hard to make them stay put in a compact patty. And if your batter is really wet, it’s not going to be crispy.

So here’s the solution: First you shred the potatoes. Then you scoop them into a bowl and change the blade on your food processor to the knife blade. And back in they go for a couple of quick pulses.

Do you see the difference? They go from being long shoestrings to shorter, chopped shoestrings. And they pack into plump little patties perfectly, so you end up with latkes like this guy. Hello, gorgeous!!

Yes, this does add an extra step to the latke-making process. And yes, it does mean that you’ll end up with one more bowl to wash. But I say it’s totally worth it. Besides, the food processor is doing like 90% of the work for you. It’s kind of hard to complain.

You’ll find that not all vegetables require this trick. Potatoes definitely do, but carrots and zucchini don’t. Carrot shreddings are thinner, and zucchini shreddings are wetter — even when you squeeze them out with every ounce of your strength.

But there are eight nights of Chanukah. That’s eight nights to heat up the frying pan. And that amounts to far fewer excuses for not trying these sweet potato latkes.

Go on. Take a bite.

One year ago: Red pepper fennel soup


Victoria (Itsy Bitsy Balebusta) on December 19, 2012 at 2:22 am.

Love that you used sweet potato! Such a great spin on the traditional latkes!


Bracha on December 16, 2014 at 3:31 pm.

Could I use bread crumbs or flour? Out of Matza meal. :(


Tali Simon on December 16, 2014 at 4:32 pm.

Sure. Flour is probably better. If you have potato starch, that’s also great.


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