Sweet Potato Latkes with Maple Syrup
Crispy sweet potato latkes served with warm maple syrup for a delightful twist on a classic.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 2 large sweet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs, beaten
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- Vegetable oil, for frying
- 1/2 cup maple syrup, warmed
Nutrition Facts
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Instructions
Prepare the sweet potatoes: Peel and grate the sweet potatoes using a box grater or food processor. Place the grated sweet potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
Mix the batter: In a large bowl, combine the grated sweet potatoes, grated onion, beaten eggs, flour, salt, black pepper, and ground cinnamon. Mix well until all ingredients are evenly incorporated.
Heat the oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering but not smoking.
Form and fry the latkes: Take a heaping tablespoon of the sweet potato mixture and flatten it into a small patty. Carefully place it in the hot oil. Repeat with more mixture, being careful not to overcrowd the pan.
Cook until golden: Fry the latkes for about 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Serve warm: Arrange the latkes on a serving plate and drizzle with warm maple syrup. Enjoy immediately while crispy.
Chef's Tips
- Moisture Control: Squeezing out excess moisture from the sweet potatoes ensures crispier latkes.
- Oil Temperature: Maintain medium-high heat to prevent the latkes from absorbing too much oil.
- Batch Cooking: Keep cooked latkes warm in a 200°F oven while frying the remaining batches.
- Variations: Add a pinch of nutmeg or ginger for extra warmth and spice.
- Serving Suggestions: Pair with sour cream or applesauce alongside maple syrup for different flavors.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet for best texture.
