Sweet potato latkes with cranberry salsa

To get a crispier sweet potato latke, I like to make mine with a combination of half Russet potatoes and half sweet potatoes; adding some starchy potato to another vegetable helps any fritter or latke crisp up.

I love making the most of cranberries while they’re in season, and this cranberry salsa comes together in minutes in a food processor and is the perfect compliment to crispy fried sweet potato or even a good quality tortilla chip. One important note, make the salsa in advance of whipping up a batch of these latkes.

Happy latke season!

Sweet Potato Latkes with Cranberry Salsa
Serves 4-6

For the salsa -

• 12 oz fresh cranberries 

• 1 large jalapeno

• ½ small red onion

• 2-3 scallions

• 1-inch piece of fresh ginger

• Juice of 1 lime

• ¼ cup sugar

• 1 tsp kosher salt

Rinse the cranberries; fresh cranberries work best, but you can use thawed frozen cranberries, but there will be a wetter consistency to the salsa. Trim the stem of the jalapeno, then dice it; for a milder salsa remove the seeds. Cut the onion and scallions into 1-inch chunks. Peel the ginger, and dice it. 

Add the cranberries, jalapeno, onion, scallions, lime juice, sugar, and salt to a food processor. Pulse until the cranberries are very finely diced, be careful not to overmix or the salsa will just turn to juice.

Refrigerate for at least 2 hours, or ideally overnight. Salsa lasts up to one week in an airtight container in the fridge 

Sweet potato + potato latkes

• 1 lb (450 g) sweet potato, about 2 large 

• 1 lb (450 g) Russet potato, about 2 large

• 1  small white or yellow onion

• 2 large eggs

• ½ cup potato starch 

• 1½ tsps kosher salt

• Black pepper, as desired

• Oil as needed (e.g. sunflower, avocado, or canola)

Peel the Russet potato and shred it using a box grater (you can also shred it in a food processor if desired). Transfer the potato shreds to a clean kitchen towel or cheesecloth, and squeeze out excess liquid, then add the dry potato to a large bowl. 

Peel and shred the sweet potato, and add it to the bowl with the potato.

Grate the onion on the box grater (or food processor) and add it to the potatoes. 

Add the egg, potato starch, salt, and pepper to the potato batter. Mix until combined.

Add about a ½-inch of oil to a large heavy-bottomed skillet over medium-high heat. Once the oil is hot, add a heaping tablespoon of the batter to the pan, and press down to flatten. Cook the latkes in batches, and make sure not to overcrowd the pan. Let each latke fry on one side for 3-4 minutes until golden, flip, and continue to cook until golden on the opposite side, about 2-3 minutes. Transfer the latkes onto paper towels or a baking rack to drain any excess oil. Season with a little extra salt if desired, while the latkes are still hot. 

Serve hot topped with cranberry salsa, and sour cream if desired.

Cheesy Latkes!

In the dark of winter, Hanukkah brings in the light… and the indulgent foods. Stuffing latkes with cheese is unquestionably gilding the lily, but isn’t that what Hanukkah’s all about? These latkes are crispy on the outside and ooey gooey on the inside. 

The flour added to the potato batter helps the latkes hold their shape, as does freezing them for 10-15 minutes before frying. The cream cheese added to the shredded cheese mixture makes stuffing the latkes easier, and also offers a subtle tang that cuts the richness. Like all latkes, these are best eaten straight from the pan (plate optional).

Cheese-Stuffed Latkes/Super Cheesy Latkes
Makes 12-16 latkes, serves 4-6

Prep time: 20 min
Cook time: 30 min 

Ingredients:
For the latkes:

• 3 lbs Yukon Gold or russet potatoes

• 1 small yellow or white onion

• 3 eggs

• 1½ cups all-purpose flour

• 1 tsp kosher salt, plus more as needed 

• Oil (sunflower, avocado, canola or vegetable), as needed 

For the cheese filling:

• ½ cup (4 oz) cream cheese, at room temperature  

• 1 cup shredded cheddar cheese

• 1 cup shredded Gruyere or Swiss cheese

Directions:

1. Line a large kitchen bowl with a clean kitchen towel or double-stacked paper towels. Line a baking sheet with parchment paper or a silicone baking mat.

2. Peel the potatoes and onion. Grate them using a box grater or the shredding attachment on a food processor. Add them to the lined bowl, and then squeeze out the excess liquid using the towel. Discard the liquid, then add the squeezed-out potato and onion back into the bowl. 

3. Add the eggs, flour, and salt to the potato mixture. Combine until evenly mixed; the potatoes should clump together when you press them into your hand.

4. Take about 2 Tbsp of the potato mixture and press it into a circle in the palm of your hand. Add 1 heaping tsp of the cheese mixture into the center of the potato mixture. Top with an additional Tbsp of potato mixture, and then form into a round latke shape, cheese encased on both sides by the potato. Place on the lined baking sheet, and continue to form the latkes with the remaining batter and cheese.

5. Freeze the latkes for 10-15 minutes, but not for much longer. A short freeze will help them hold their shape more easily as you fry them. While the latkes are chilling, prepare for frying.

6. Add about ¼” oil to a large, heavy-bottomed skillet. Over medium-high heat, heat the oil until very hot – it should sizzle when a small amount of batter is added to the pan. Place a wire rack on a sheet pan, or line a sheet pan with paper towels. 

7. Add 3-5 latkes to the oil depending on the size of the pan; be careful not to overcrowd the latkes, which will cause them to steam instead of brown. Fry the latkes on each side until golden and crispy, about 3-5 minutes per side. Transfer to the wire rack to allow any excess oil to drain off the latke. Sprinkle with a little extra salt while they’re still hot.

8. Serve warm with applesauce, sour cream or your desired toppings.