Ingredients
Check off ingredients as you go
Serves 4 (15-20 latkes)
- 1 kg (2.2 lb) sweet potatoes, peeled and finely grated
- 1 medium onion, grated (about 150 g / 5 oz)
- 2 large eggs
- 60 g (1/2 cup) all-purpose flour (plain flour), sifted
- 1 level tsp salt
- Pepper
- 1/2 tsp ground cinnamon (optional)
- Vegetable oil, for frying
Peel and grate the sweet potatoes. Grate the onion and place it in a large bowl with the grated sweet potatoes.
Add the eggs, flour, salt and pepper to the bowl with the grated sweet potatoes and onion. Mix well until all the ingredients are fully combined. The mixture should hold together when you press it.
Shape the latkes: using a large spoon, form a small flat patty and gently lower it into a skillet of hot oil to fry until golden on both sides.
Fry each latke for about 3-4 minutes per side, or until nicely golden and crispy. Flip them gently with a spatula and continue cooking until the other side is golden. Remove the latkes from the oil and place them on a plate lined with paper towels to drain the excess oil.
Tips and variations
- Squeeze out the excess moisture: if your mixture seems too wet, press the excess liquid out of the grated sweet potatoes and onion with a clean kitchen towel before mixing in the other ingredients. This gives you crispier latkes.
- Make ahead: you can keep the latkes warm in an oven preheated to 100°C (210°F) until ready to serve.