I’ve always been a huge fan of potato latkes! We try to stray away from regular potatoes in our house and stick to sweet potatoes only, so I’m always trying to figure out new ways to enjoy sweet potatoes! Latkes are one of those things that I love so much but forget about! I randomly thought about them the other day and decided to make these delicious sweet potato latkes but kicked them up a few notches with a bunch of amazing spices! They came out great and were a huge hit. They are the perfect side for lunch/dinner and even great little “hash browns” to serve in the morning with breakfast! Did I mention that you can easily freeze these and pop them in the oven later down the line to crisp them right back up?! How amazing is that?! This is definitely a must try recipe — you guys are going to love them!
- 2 large sweet potatoes (About 6 cups – peeled and shredded)
- 1/2 cup shredded yellow onion (About 1/2 of a large onion)
- 1 teaspoon of granulated garlic powder
- 1 teaspoon of kosher salt
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of coriander
- 2 eggs (beaten)
- 5 tablespoons of cornstarch
- 3 tablespoons of all purpose flour
- 1/4 cup of canola oil for frying
- Sour cream (for dipping/garnish)
- Sliced chives (for topping/garnish)
- If you own a food processor with a shredding attachment: Cut already peeled sweet potatoes into large cubes in order to fit into food processor and shred. Repeat steps with yellow onion. Add shredded sweet potatoes & yellow onions into a large mixing bowl and set aside. If you do not own a food processor: Carefully shred potatoes and onions using a box grater. Add shredded sweet potatoes & yellow onions into a large mixing bowl and set aside.
- Next, add in garlic powder, salt, chili powder, coriander, and eggs into bowl. Mix.
- Now, add in cornstarch and flour and mix well.
- Set a large frying pan over medium/high heat and add in oil. Also, set aside a sheet lined with paper towel.
- Create latkes using a 1/3 or 1/4 cup measure (your choice on how big you want the latkes). Be sure to drain excess liquid from measuring cups if there is any. Form mixture into a tightly packed pancake shapes. (I recommend forming the latkes as you’re frying them).
- Once oil is hot, add the latkes into the pan. FRY IN BATCHES – DO NOT OVER CROWD THE PAN! Use your spatula to shape latkes in the pan/keep them together. Fry for about 3-4 minutes on each side or until golden brown. Be sure internal temp is 165°F.
- As they are done, set them aside onto sheet pan lined with paper towel to soak up excess grease.
- Once you are ready to serve, set on a plate and top with a scoop of sour cream, a pinch of fresh chives and sprinkle chili powder on top!