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Two-Potato Latkes

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Recipe summary

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

Preparation time:
Cooking time: 10 minutes
Yield: 8

Ingredients

  • 5 baking potato, (about 2 1/2 pounds)
  • 2 sweet potato, (about 1 1/2 pounds)
  • 3 small onion, quartered
  • 4 egg, beaten
  • 1/3 cup flour
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • vegetable oil, for cooking

Directions

  1. Peel baking and sweet potatoes and cut lengthwise into quarters.
  2. By hand or in food processor using shredder blade, alternately shred onions and potatoes.
  3. Transfer to colander; squeeze out as much moisture as possible, discarding liquid.
  4. Transfer to large bowl. Mix in eggs, flour, baking powder, salt and pepper.
  5. In 2 skillets, heat 1/4 inch (5 mm) oil over medium-high heat until hot but not smoking.
  6. Add 1/4 cup (50 mL) mixture per latke, leaving space between each; flatten slightly.
  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.
  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.)

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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