Get ready to transform your kitchen into a culinary paradise with these mouthwatering Sweet Potato Apple Latkes - a delightful twist on the classic Jewish potato pancake that will have your taste buds dancing! Imagine crispy, golden edges, a tender interior bursting with sweet and savory flavors, and a recipe so simple yet so impressive that your family and friends will be begging for seconds. Whether you're looking to spice up your holiday menu or create a show-stopping brunch dish, these latkes are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Jewish
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, grated
- 1 large apple, grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare your ingredients by washing the sweet potatoes and apple thoroughly. Peel the sweet potatoes and apple if desired.
- Using a box grater or food processor, grate the sweet potatoes, apple, and onion. Place the grated mixture into a clean kitchen towel and squeeze out excess moisture thoroughly.
- Transfer the drained grated mixture into a large mixing bowl. Add eggs, flour, salt, and pepper. Mix well until all ingredients are evenly combined and the mixture holds together.
- Heat a large skillet or griddle over medium-high heat. Add enough oil to create a thin layer covering the bottom of the pan, approximately 1/4 inch deep.
- Using a 1/4 cup measuring cup, scoop the latke mixture and carefully drop into the hot oil. Flatten each latke gently with a spatula to create a thin, even pancake.
- Fry each latke for 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan and work in batches.
- Remove latkes from the oil and place on a wire rack or paper towel-lined plate to drain excess oil. Sprinkle with additional salt if desired.
- Serve hot with optional accompaniments like applesauce, sour cream, or Greek yogurt.
Tips
- Moisture is the enemy of crispiness! After grating your sweet potatoes, apple, and onion, squeeze out as much liquid as possible using a clean kitchen towel. This ensures your latkes will be perfectly crisp.
- Use a box grater or food processor with a grating attachment for quick and uniform results.
- Maintain a consistent oil temperature around 375°F for even cooking and maximum crispiness.
- Don't overcrowd the pan - this lowers the oil temperature and leads to soggy latkes.
- For extra flavor, try adding a pinch of cinnamon or nutmeg to complement the sweet potato and apple.
- Serve immediately for the best texture, or keep warm in a low oven (200°F) on a wire rack if cooking in batches.
- For a gluten-free version, substitute the all-purpose flour with almond flour or cornstarch.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 70mg
