Sweet Potato–Apple Latkes From 'The Apple Lover's Cookbook'
Amy Traverso is the lifestyle editor at Yankee Magazine and the author of The Apple Lover’s Cookbook, which was the recipient of a prestigious IACP Cookbook Award in 2012. Here, she shares a latke recipe from the book that teeters on the edge of sweet and savory, thanks to—of course—apples.
Sweet Potato–Apple Latkes
Makes 25 to 30 latkes
Every year, we host a big Hanukkah party for a couple of dozen friends, serving up four or five different kinds of latkes (potato pancakes) at a time. These sweeter latkes, accented with the oniony bite of shallots, are always the first to go. And here’s a time-saving bonus: Because sweet potatoes contain less water than regular baking potatoes, you can grate them in the food processor without worrying about their releasing too much liquid.
I like a green, firm-tart apple here. Rhode Island Greening and Granny Smith would both make excellent choices.
2 lb. Garnet or Jewel sweet potatoes
3 large firm-tart apples (about 1 1⁄2 pounds total), unpeeled, cored, and quartered lengthwise
8 medium shallots
6 large eggs, beaten
1 cup matzo meal
1 Tbsp. coarse kosher salt
1 tsp. freshly ground black pepper
Vegetable oil for frying (see note)
Sour cream and applesauce, for garnish
Note: Keep the oil at about 370 F while frying to prevent latkes from turning greasy. Check the heat with a candy thermometer (most quick-read thermometers don’t go high enough) and adjust accordingly.
Using the coarse side of a box grater or a food processor fitted with a medium grating disk, grate the potatoes, apples and shallots. Toss together in a large bowl. Add the eggs, matzo meal, salt, and pepper and toss to mix well.
Preheat the oven to 200 F. Pour oil into a skillet so that it reaches a depth of 3⁄4 inch. Bring to 370 F over medium-high heat. Scoop 1⁄4 cup potato mixture from the bowl, then gently drop that mixture onto a wide spatula (the point here is to keep your hands as clean as possible). Press into a patty about 1⁄3 inch thick with your hand, then gently slide the pancake into hot oil.
Cook three or four pancakes at a time (do not crowd the pan) until the edges are crispy and well browned and the undersides are golden brown, 4 to 5 minutes. Gently turn and cook until the other sides are golden brown, 2 to 3 minutes longer.
Transfer the pancakes to paper towels to drain briefly, then arrange in a single layer on baking sheets and keep warm in the oven while you cook the remaining pancakes. Serve hot, with sour cream and applesauce.
Make-ahead tip: If making ahead, cool the latkes to room temperature, then freeze in zip-top bags. Re-crisp in a 325 F oven for 15 to 20 minutes before serving.
Reprinted with permission from W. W. Norton & Company.
More latke recipes:
Broccoli-cheddar latkes for a cheesy Hanukkah
Two-potato latkes with smoky eggplant relish and persimmon-apple sauce
What’s your favorite latke recipe? Share it below!
