Prep (20 minutes) + Cook (20 minutes)
Makes 16 pancakes, or 4 servings
“In my family, latkes are one of the best parts of celebrating Hanukkah. These modern potato pancakes have a terrific blend of flavors and a nice crunchy texture without all the oil,” Aviva Goldfarb, recipe author.
- 1 large sweet potato
- 1 large white potato
- 1 medium yellow onion
- 2 eggs, lightly beaten
- 1/2 cup flour
- 1 tsp. salt
- 1/4 tsp. cayenne pepper (optional)
- 6 Tbsp. vegetable oil, divided
- 1 cup Greek yogurt (optional for serving)
- 1 cup naturally sweetened applesauce (optional for serving)
- Using a hand grater, coarsely grate the potatoes and finely dice or grate the onion. Drain the vegetables then wrap them in a clean dish towel for a minute or two to get the excess water out.
- Transfer the grated vegetables to a large bowl. Stir in the beaten eggs. Thoroughly mix in the flour, salt and cayenne pepper (optional).
- Preheat the oven to 250 degrees and line a baking sheet with foil. In a large nonstick skillet, heat 2 Tbsp. oil over medium to medium-high heat. When the oil is hot, scoop in spoonfuls of the potato pancake mixture and flatten them with the spoon or a spatula. Cook the pancakes for several minutes per side until they are browned.
- After each batch, add 1 – 2 Tbsp. oil to the pan and let it heat for a minute or two, to keep the pancakes browning nicely. If they start to get too browned on the outside before the middle is cooked, reduce the heat. Transfer the cooked pancakes to the baking sheet and keep them warm in the oven while the rest cook.
- Serve them topped with the Greek yogurt or applesauce.
Nutrition: Calories 300, Total Fat 16g, Sodium 620mg, Total Carbohydrate 32g, Dietary Fiber 4g, Protein 6g, Sugar 8g
Recipe adapted from Aviva Goldfarb, original recipe can be found here.