For our Sweet Potato Latkes, we combine two types of potatoes--sweet potatoes and russet--for just the right texture and color. Panko adds extra crunch to the latkes.

Charles Pierce
Recipe by Southern Living December 2012

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Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

hands-on:
45 mins
total:
1 hr 5 mins
Yield:
Makes 27 latkes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour oil to depth of 1/4 inch into a large skillet, and heat over medium-high heat to 350°. Combine potatoes and green onions in a large bowl. Sprinkle with panko, flour, and salt; gently toss. Stir in eggs.

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  • Drop potato mixture, in batches, by 1/4 cupfuls into hot oil in skillet; slightly flatten each with a spatula or fork. Cook 2 to 3 minutes on each side or until lightly browned. Drain latkes on a wire rack over paper towels. Keep warm on a wire rack in a jelly-roll pan in a 200° oven. Serve immediately with Thyme-Scented Applesauce.

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