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50/50 potato latke recipe
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It’s hard to beat a classic latke—potato pancake—unless you love sweet potatoes. In that case, dealing in a healthy dose of sweet potato would make a classic potato pancake significantly more appealing, if such a thing could be possible.
It’s possible and easy, just substitute grated sweet potato for half of the traditional white potato. The best varieties of sweet potato to use are the darker-colored varieties, garnet or Beauregard yams.
Latke recipes don’t vary much, although home cooks variously add different quantities of eggs, flour, leavening, spices and breadcrumbs. And simple as they are, it’s hard to get it right, although anyone who has will be delighted to troubleshoot for you. In the end, you get to a perfect potato pancake the same way you get to Carnegie Hall--practice, practice, practice.
Start here. And check out the slide show.
50/50 Sweet Potato Latkes
12-14 latkes
- 2 1/4 pounds potatoes: half russets, half Beauregard or garnet yams
- Juice of one lemon
- 3 eggs
- 1/2 onion, grated (about 1/2 cup)
- 1/4 cup Bisquick
- Juice the lemon into a bowl, or into the bowl of your food processor.
- Peel the potatoes and grate them coarsely into the lemon juice. Mix the juice and the potatoes thoroughly. Stir in the grated onion.
- Turn the potato/onion mixture into a colander and let it drain briefly (5 minutes) while you measure the other ingredients.
- Beat the eggs in the bottom of a large bowl. Add the drained potatoes and the prepared baking mix. Mix well.
- Oil a griddle, or coat a heavy frying pan with cooking oil. If the griddle has a thermostat, set the heat to 300F. If you’re frying on a stovetop, adjust the heat to the lowest as possible to fry the latkes. The trick here is to fry the latkes as slowly as possible in order to fully cook the potatoes and achieve the desirable golden brown exterior; high heat browns them too quickly and fails to fully cook the potatoes—heat that’s too low cooks the potatoes fully, but fails to deliver a crisp, golden exterior.
- Use a 1/2-cup measure to measure out each latke onto the griddle. Flatten out each pancake firmly with the palm of your hand or a spatula to less than 1/2-inch thick. Tuck the loose shards of potato at the edges of the pancakes into the latkes. Drizzle a small amount of vegetable oil over the top of the pancake; it promotes crispiness.
- Fry for 15 minutes, checking after 10 minutes to make sure the latkes aren’t browning too quickly. If the latke is already golden, turn it over, lower the heat and cook the second side more slowly.
- Turn the latkes and cook 10 minutes longer. Latkes require a minimum of 20 minutes to cook fully.
- Serve with applesauce and sour cream.
Leftover latkes can be reheated in a 300F oven for 5-7 minutes.
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