Ingredients
Check off ingredients as you go
For 4 people (15-20 latkes)
- 1 kg sweet potatoes, peeled and finely grated (about 2 lbs)
- 1 medium onion, grated (about 150g or 1 cup)
- 2 large eggs
- 60g all-purpose flour, sifted (½ cup)
- 1 level teaspoon salt
- Black pepper
- ½ teaspoon 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 ingredients are fully incorporated. The mixture should hold together when pressed.
Form the latkes using a large spoon, shape into small flat pancakes and gently place in a pan with hot oil to fry until golden on each side.
Fry each latke for about 3-4 minutes per side, or until nicely golden and crispy. Flip them gently using 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 absorb excess oil.
Tips & Variations
- Drain excess moisture: if your mixture seems too wet, squeeze out excess liquid from the grated sweet potatoes and onion with a clean kitchen towel before mixing in the other ingredients. This helps achieve crispier latkes.
- Make ahead: you can keep the latkes warm in an oven preheated to 100°C (200°F) until ready to serve.