I tend to be a purist about such things, but adding a little grated sweet potato to the latkes sweetens up any holiday celebration.
Russet potatoes (often sold under the brand name Idaho) are starchy and produce latkes with crunchy edges and a creamy center. Sweet potatoes are low in starch and have flavor but no texture. That’s why it’s important not to use too many sweet potatoes. The result will be soft latkes instead of crispy.
You can use the large holes on a box grater, but even better, use the grater blade on a food processor. Again, be sure to use large holes.
Nothing tastes better than making latkes straight from the skillet, but feeding a crowd that way can be difficult. To reheat and serve pre-made latkes and keep the edges crispy, store fried latkes in a single layer on a sheet pan in the refrigerator. Let stand at room temperature for 15 minutes before serving. Place in a preheated 375 degree oven and it will warm up in about 6-7 minutes. The key is to keep the rakes in a single layer and not stack them on top of each other.
Happy Hanukkah!
2 potato latkes
1 1/2 pounds russet potatoes, peeled and shredded
3/4 pound sweet potatoes (peeled and shredded)
1 medium onion, chopped (about 1/2 to 3/4 cup)
1 large egg
1/4 cup potato starch (all-purpose flour can be substituted)
1 teaspoon salt
1/4 teaspoon black pepper
Fill skillet with olive oil and/or canola oil to a depth of 1/2 inch
1. Place potatoes and onions in a bowl, add egg, potato starch (or flour), salt, and pepper and mix.
2. Pour oil into a large skillet to a depth of 1/2 inch. (You can use any combination of olive oil and canola oil). Heat the oil over medium heat until it shimmers, but be careful not to get it so hot that it starts to smoke. (If using a thermometer, the oil should be 350 degrees).
3. Use a 1/3 cup measuring tape to scoop potato mixture into the pot and tap with a spatula to form 3-inch latkes. Cook for 3 1/2 to 4 minutes on each side. Remove the latkes from the pot with a slotted spatula, shake well to remove any oil, and place on a paper towel-lined baking sheet to drain.
4. The latkes can be served immediately, or you can warm them up in the oven at 200 degrees or let them cool and then refrigerate.
Make 14-16 lattes