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Author Notes: I learned how to make potato pancakes in the kitchen of my German aunt. While this version strays from her traditional kartoffelpuffer, I am reminded of her standing at the counter, grating potatoes and then onions, every time I make them. I have opted to dice rather than grate the onions because it is a little less labor-intensive. Their smaller size makes for a perfect appetizer or snack at a party. And serving them with a tangy yogurt instead of cream makes them a little bit healthier. —theyearinfood
Makes 32 small latkes
- 3 cups grated sweet potatoes
- 1 cup finely chopped onion (about 1 medium onion)
- 2 eggs, lightly beaten
- 3 tablespoons flour
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1/2 teaspoon mild paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground chipotle
- 2/3 cup Greek yogurt
- oil for cooking
- Preheat oven to 200 degrees.
- Mix together the sweet potatoes, spices and flour in a large bowl with a fork. Blend in the eggs and mix thoroughly.
- Heat 3 tablespoons oil in a skillet over medium heat. When skillet is hot and oil begins to shimmer, begin cooking latkes.
- Measure a generous tablespoon of the sweet potato mixture and spoon into skillet. Place four pancakes in skillet per round, flattening each with a fork.
- Brown latkes for about four minutes per side, until golden brown, and place on a paper towel to drain. Add more oil to the skillet, in tablespoon increments, as needed. Allow oil to warm again before working with next batch.
- If you find that the mixture is a little wet, gently squeeze out excess moisture with fingers or the back of a spoon.
- Keep cooked latkes in warmed oven until ready. Serve warm, adding a dollop of yogurt to each.
- This recipe was entered in the contest for Your Best Potato Pancakes