Updated: Dec 8, 2018
Russet and Sweet Potato Latkes for Chanukah
Other than spending time with family and friends, latkes are probably my favorite part of the holiday season! I've been making my russet and sweet potato latkes for my family for years and I'm so excited to share this special recipe with you! The combination of the sweet potato with the russet potato allows for a sweeter, heartier latke without straying too far from the traditional version. I like to double this recipe if I'm making it for a crowd, because I like to enjoy the leftovers over the next few days (and I promise, you will, too)!
Ingredients (yields ~20 latkes)
2 medium sweet potatoes
2 large russet (baking) potatoes
1 medium sweet onion, finely chopped
1 large egg plus 2 egg whites
3/4 C oil (I like to use avocado oil. Note: You may need additional oil as latkes cook)
3/4 tsp salt
1/8 tsp ground black pepper
1. Peel potatoes. After peeling each potato, place in large bowl of cold water to prevent browning.
2. Pat dry potato and grate by hand. Repeat for the remaining potatoes.
*Tip: I've been using my Oxo Tableside Spiralizer in recent years in place of the grater and it cuts down the effort and time!
3. Once all potatoes have been grated, use a cheesecloth, dishtowel or paper towel and thoroughly dry potatoes by ringing out all excess water. Place grated potatoes in a large mixing bowl.
4. In a separate bowl, crack 1 egg and two whites and scramble with a fork. Add to potatoes.
5. Add salt, pepper and onion. Mix ingredients with hands until well combined.
6. Pour about 1/4 of the oil in a large frying pan (I find that a stainless steel pan works best) and warm over medium heat.
7. Take about 1 spoonful of batter, roll it into a ball and flatten the mixture (the latke should be about the size of half of your palm). Place latke in oil and repeat until the frying pan is full (usually about 5 latkes can fit in one pan, depending on the size). Cook until browned (about 5 minutes on each side).
8. Transfer cooked latkes over to a plate covered with paper towel to absorb excess oil. Repeat steps 6-7 until the mixture is used.
9. Enjoy! Serve on their own, or with applesauce or sour cream (or try them with Greek yogurt to increase the protein content!)
*This recipe is not made with any gluten containing ingredients. If you need to avoid all potential sources of cross contamination, such as in the case of celiac disease, I recommend using certified gluten free products, including spices.
Nutritional Analysis Per Serving:
Calories 120 calories, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 9 mg, Carbohydrates 10 g, Fiber 1 g, Protein 2 g, Sodium 105 mg, Calcium 12 mg
*Note: Adding more oil when cooking will change the nutritional analysis. This is an estimate and may not be exact.
*This post contains an affiliate link, meaning I will make a commission if a purchase is made using that link at no additional cost to you. I never promote products on my website that I do not truly love!
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