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Two-Potato Latkes

Two-Potato Latkes
Cook Time
10 min
Yields
8 servings

Try this sweet and baking potato combination with a hint of onion and oil.

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ingredients

5
baking potato, (about 2 ½ pounds)
2
sweet potato, (about 1 ½ pounds)
3
small onion, quartered
4
egg, beaten
cup flour
1
tsp baking powder
1 ¼
tsp salt
½
tsp pepper
vegetable oil, for cooking
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directions

Step 1

Peel baking and sweet potatoes and cut lengthwise into quarters.

Step 2

By hand or in food processor using shredder blade, alternately shred onions and potatoes.

Step 3

Transfer to colander; squeeze out as much moisture as possible, discarding liquid.

Step 4

Transfer to large bowl. Mix in eggs, flour, baking powder, salt and pepper.

Step 5

In 2 skillets, heat 1/4 inch (5 mm) oil over medium-high heat until hot but not smoking.

Step 6

Add 1/4 cup (50 mL) mixture per latke, leaving space between each; flatten slightly.

Step 7

Cook for 3 minutes or until browned and crisp around edges; turn and cook for 3 to 5 minutes longer, or until crisp and golden. Transfer to paper towel-lined racks to drain well.

Step 8

Repeat with remaining mixture, stirring to reblend, removing any cooked bits from skillet and adding more oil as necessary. (Make-ahead: Cover and refrigerate for up to 3 hours; recrisp in 450ºF/230ºC oven for about 5 minutes.)

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