Sweet Potato-Parsnip Latkes
Tips for Terrific Latkes:
Soaking, rinsing, and drying the grated potatoes removes excess starch and makes the latkes crispy (not necessary for sweet potatoes). Sweet potatoes are less starchy than russets or Yukon Golds, so there's no need to rinse or squeeze the grated potatoes.
Use restraint when adding eggs and matzo meal. Too much will make the latkes heavy.
Keep oil between 300° and 350° while frying to prevent latkes from turning greasy. Check heat with a candy thermometer and adjust heat accordingly.
If making latkes ahead, let cool on paper towels, then arrange in a single layer in a zip-lock plastic bag and refrigerate up to 3 days. Reheat in a 300° oven until crispy and hot, about 15 minutes.