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carrots & sweet potato latkes

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Private Recipe by
Katherine NonyaBeeswax
Shlebookieville, PA

This is my absolute favorite Chanukah latke recipe that I obtained from the Hadassah Magazine many years ago. Very sweet and crispy, perfect for the holidays. The secret to keeping them from falling apart is the flour, just in case they don't seem to stick together in the pan. Can easily double the recipe. Lots of prep time before the actual combining of ingredients, but well worth the effort!

prep time 45 Min
cook time 10 Min
method Pan Fry

Ingredients For carrots & sweet potato latkes

  • 4 md
    sweet potatoes, shredded
  • 4 - 6 md
    carrots, shredded
  • 4 lg
    eggs, beaten
  • 2 1/2 c
    flour
  • 1/2 c
    mild olive oil, or veg oil
  • 1
    oil for frying
  • 4 Tbsp
    parsley, fresh, chopped
  • 2 Tbsp
    white sugar
  • 1 tsp
    salt
  • 2 Tbsp
    sweet wine (optional)
  • 1
    (optional toppings): applesauce, sour cream, sugar

How To Make carrots & sweet potato latkes

  • 1
    MIX TOGETHER: shredded sweet potatoes and carrots.
  • 2
    ADD eggs, flour, oil, parsley, salt, sugar, and wine. Mix well.
  • 3
    HEAT oil in large skillet. SHAPE mix into 3" - 4" patties and drop into heated oil.
  • 4
    Cook patties 2 1/2 - 5 min until pancakes are browned on underside & start to crisp around the edges. Flip patties over, gently flattening slightly with a spatula, and cook for another 3-4 min until browned on other side.
  • 5
    While cooking rest of batter, keep latkes warm in oven @ 200 deg while on a plate or cooking sheet - uncovered until ready to serve. OR...allow to cool totally, and reheat on cookie sheet at 200 deg F oven for about 15 min if NOT serving immediately.
  • 6
    Can eat as is, or top with applesauce, sour cream, or sugar. Your choice!
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