Reluctant Housewife: Sweet Potato Latkes (potato pancakes)
Updated: Mar 23, 2019
It's Hanukkah! And, what better time to partake in some yummy jewish traditions then with latkes!
I grew up in west L.A. and when I moved to a new school in forth grade I was lucky enough to finally be introduced to these juicy, salty, starchy little gems by my jewish best friend. It was life changing.
As a kid I was a picky eater, for a short time primarily living on pierogis, the Polish/Russian potato filled dumpling, as my main food group. When I learned about latkes I remember asking my mom to make them from scratch at home with me, which was much harder then than it is now, for some reason. Maybe it required too much grating. Maybe my mom missed the simplicity of frozen pierogis where the only step was to boil them and throw on some butter and salt and pepper. Never the less, I still love latkes and I'm still making them-- only a little healthier this time around.
Check out the Reluctant Housewife episode here and grab this easy recipe below!
Sweet Potato Latkes
1 pound sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup vegetable oil
Stir together potatoes, scallions, flour, eggs, salt, and pepper.
Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking.
Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch
diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2
minutes on each side. Transfer latkes with spatula to paper towels to drain. Enjoy!