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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Sweet Potato and Yukon Gold Potato Latkes

 A new spin on my legendary potato pancakes New Way Famous Potato Latkes. Sweet potatoes add vitamins and colour; the combination of gold and orange is simply beautiful.



New Way Sweet Potato and Yukon Gold Potato Latkes

3 medium to large Yukon gold potatoes (or any white potato)
3 medium sweet potatoes 
1 small to medium onion, finely grated 
2 eggs 
1 teaspoon salt or to taste
1/4 teaspoon pepper or to taste

Vegetable oil for frying 

The best way to fry these are in tiny dollops, dropped from a spoon (or I use metal kitchen tongs and pick up small clumps of batter) and use a deep wok. The cooking method is so important so follow the directions exactly for perfect results.

Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, put a kitchen timer on for 10 minutes. When timer rings, remove potatoes from stove and cover with cold water. Drain immediately, and then cover again with cold water. Let sit five minutes. Remove potatoes and pat dry. If the sweet potatoes seem softer/cooking faster quicker than the white potatoes, remove them. They need to be quite firm - just par boiled.

Using a hand shredder (best) or food processor fitted with a medium disc, shred potatoes (with skins on). The potatoes should be slightly softened, but still firm enough to produce shreds. If the peel separates from the potato, discard it. If the peel gets grated in with the potatoes, it's fine and just incorporates it into the mixture. I like the hand grater best. When I use the processor, I use two thirds shredded then pulverized potatoes and one third shredded for a mixture than is bulky but still has shreds. Worth the trouble. 

In a large bowl, blend shredded potatoes, grated onion, eggs, salt, and pepper. Place newspaper on work surface (near frying area) and cover with a few paper towels. In a large deep skillet (I like to use a wok), pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350 F. or 375 F. (depending on how fast you want the pancakes to cook). Drop potato batter by teaspoons (for small ones) or soup spoonfuls in small dollops, flattening slightly with a metal spatula if desired. I use large metal tongs for dropping and turning. Brown one side, turn once, and complete cooking on other side. These cook quickly. You're looking for a puffy centre while retaining some crisp shreds of potato on edges. 

Serve immediately or freeze. To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250 F. until crisp. For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.

Tips: Kids seem to protest onions -for them, I tend to omit the onions and use 1 teaspoon onion powder in the batter.

SMALLER is better. You want tender, little morsels with crisp edges.

TONGS are best for both picking up the batter and dropping it in the oil and taking the latkes out.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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