If nightshades are problematic, these sweet potato latkes are the perfect substitution. This naturally sweet starch is delicious paired with garlic and onion and fries up beautifully for a white potato stand-in!
Prep Time: 10 minutes Cook Time: 30 minutes Makes: 4 servings
Avocado oil, Schmaltz or preferred cooking fat for frying
1 medium sweet potato, sliced with a spiral slicer and diced (or grated)
1 medium sweet potato, cooked and mashed
½ onion, minced
2 eggs
½ cup (60 g) tapioca starch
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon ground black pepper
Preheat enough oil to cover the bottom of a large, deep skillet over medium-high heat. Combine all the remaining ingredients in a bowl and mix thoroughly until all ingredients are incorporated.
Once the oil is glistening (hot enough for frying), drop large spoonsful into the oil and slightly flatten them with the back of a spoon.
Using a thin, flexible spatula, flip each latke over once the underneath side is nicely browned, about 4 minutes. Watch to make sure the oil isn’t too hot or they can burn quickly.
Likewise, oil that is not hot enough will leave the latkes greasy.
Once both sides are browned, remove the latkes from the oil and place them on a towel-lined plate. Repeat as necessary, frying in small batches.
Note: If you are using grated sweet potato, make sure to use a towel and really press out as much moisture as you can from the sweet potato shreds. They will not fry well if this step is omitted.
Bubbe’s tip: Cooking for the whole mishpocheh? Keep these cooked batches in a warm oven while you fry the rest. No one likes a cold latke!