Chai-Spiced Sweet Potato Latkes
Classic latkes get a cozy autumn twist with sweet potato and warm chai spices. These are perfect as a side dish or a festive appetizer.
2
Sweet Potatoes-peeled and grated
1/4 cup
All-Purpose Flour
1
Egg-large
1 tsp
Ground Cinnamon
1/2 tsp
Ground Ginger
See all 12 ingredients ↓
Classic latkes get a cozy autumn twist with sweet potato and warm chai spices. These are perfect as a side dish or a festive appetizer.
Instructions
- Grate the Sweet Potatoes using a box grater. Place the grated sweet potato in a clean kitchen towel and squeeze out as much excess moisture as possible. This is crucial for crispy latkes.
- In a large bowl, combine the Sweet Potato Mixture ingredients. Mix well until everything is evenly incorporated.
- Heat the Vegetable Oil in a large skillet over medium-high heat. The oil should be hot enough to sizzle when a small piece of the mixture is dropped in.
- Drop spoonfuls of the sweet potato mixture into the hot oil, flattening them slightly with the back of a spoon. Do not overcrowd the skillet.
- Fry for 3-4 minutes per side, or until golden brown and crispy.
- Remove the latkes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately with Sour Cream and Maple Syrup, if desired.
Ingredients
12
- Sweet Potato Mixture
- 2 Sweet Potatoes-peeled and grated
- 1/4 cup All-Purpose Flour
- 1 Egg-large
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Cardamom
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Frying
- 1/2 cup Vegetable Oil
- Topping (Optional)
- 1/4 cup Sour Cream
- 1 tbsp Maple Syrup
Equipment
- Box Grater
- Large Bowl
- Kitchen Towel
- Large Skillet
- Spoon
- Paper Towels
Instructions
- Grate the Sweet Potatoes using a box grater. Place the grated sweet potato in a clean kitchen towel and squeeze out as much excess moisture as possible. This is crucial for crispy latkes.
- In a large bowl, combine the Sweet Potato Mixture ingredients. Mix well until everything is evenly incorporated.
- Heat the Vegetable Oil in a large skillet over medium-high heat. The oil should be hot enough to sizzle when a small piece of the mixture is dropped in.
- Drop spoonfuls of the sweet potato mixture into the hot oil, flattening them slightly with the back of a spoon. Do not overcrowd the skillet.
- Fry for 3-4 minutes per side, or until golden brown and crispy.
- Remove the latkes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately with Sour Cream and Maple Syrup, if desired.
Nutrition per serving
Calories
220
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