Imagine crispy, golden-brown latkes that combine the best of two potato worlds - the classic white potato and the sweet, vibrant sweet potato - in one irresistible dish! These Two Potato Party Latkes are not just a recipe; they're a culinary celebration that will transform your traditional Jewish comfort food into a gourmet experience that'll have your family and friends begging for seconds. Whether you're celebrating Hanukkah or simply craving a delectable side dish, these latkes are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Jewish
Serves: 6 servings
Ingredients
- 2 cups potatoes, grated (one white and one sweet)
- 1 onion, grated
- 2 eggs
- 1/4 cup flour
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the potatoes by washing and peeling both white and sweet potatoes. Use a box grater or food processor to grate the potatoes into fine shreds.
- Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This is crucial for achieving crispy latkes.
- Grate the onion and combine with the drained potato shreds in a large mixing bowl.
- Add eggs, flour, salt, and pepper to the potato-onion mixture. Mix thoroughly until all ingredients are well incorporated.
- Heat a large skillet or griddle over medium-high heat. Add enough oil to create a 1/4 inch layer for frying.
- Using a large spoon or 1/4 cup measure, drop potato mixture into hot oil, gently pressing each latke to flatten slightly.
- Fry latkes for 3-4 minutes on each side, or until golden brown and crispy, turning only once.
- Remove latkes and drain on a wire rack or paper towel-lined plate to remove excess oil.
- Serve immediately while hot, optionally with applesauce or sour cream as traditional accompaniments.
Tips
- Moisture is the Enemy: Always squeeze out as much liquid as possible from your grated potatoes. The drier the potato mixture, the crispier your latkes will be.
- Choose the Right Oil: Use a high smoke point oil like vegetable or canola oil for even, crispy frying.
- Don't Overcrowd the Pan: Fry latkes in batches to ensure they have enough space to crisp up properly.
- Temperature Matters: Keep your oil at a consistent medium-high heat (around 375°F) for perfect golden-brown latkes.
- Drain Excess Oil: Use a wire rack or paper towels to remove excess oil and maintain the latkes' crispy texture.
- Serve Immediately: Latkes are best enjoyed hot and fresh, so time your cooking to serve right away.
- Get Creative with Toppings: While traditional applesauce and sour cream are classic, try experimenting with Greek yogurt, chives, or even a spicy aioli for a modern twist!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: g
Cholesterol: 55mg
