Sweet Potato Latkes with Asian Dipping Sauce
Published Oct 18, 2021
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If you’ve never tried a sweet potato latke, you’re in for a treat! These latkes are just as delicious as the classic version, yet they’re sweet and have a special caramelization that only the sweet potato latkes can achieve. Dip the latkes into this delicious dumpling-inspired Asian dipping sauce for the perfect combination of flavors!
Sweet Potato Latkes with Asian Dipping Sauce
Ingredients
For the latkes:
- 1½ pounds (680 g) sweet potatoes (about 3-4 medium potatoes or 2-3 large potatoes)
- ½ medium yellow onion, , peeled and quartered
- 1 large egg
- 2 tablespoons (24 g) potato starch
- 1¼ teaspoons (7.5 g) kosher or fine sea salt
- ¼ teaspoon (0.5 g) freshly ground black pepper, optional
- 1 cup (240 mL) canola oil or vegetable oil
For the dipping sauce:
- ¼ cup (60 mL) gluten-free soy sauce
- ¼ cup (60 mL) rice wine vinegar
- 1 tablespoon (15 mL) honey or dark brown sugar
- 1 clove garlic, , minced
- 1 tablespoon (15 g) minced fresh ginger
- 1 teaspoon (2.5 g) sesame seeds
- 1 teaspoon (5 mL) sesame oil
- ¼ teaspoon (0.5 g) crushed red pepper flakes
- 1 scallion, , chopped
Instructions
- Peel potatoes and place into a large bowl filled with cold water. This will prevent them from turning brown while the others are being peeled.
- Next, use the food processor fitted with the shredding blade to shred the potatoes. Alternatively, use a handheld grater to shred the potatoes. Then, shred in the onion. Place shredded potato/onion mixture into a cheesecloth or thin kitchen towel and wring out any excess liquid into the sink.
- Place the dry, shredded potatoes and onion into a bowl and add the egg, potato starch, salt, and pepper. Mix until well combined.
- Heat oil in a medium-large skillet with high sides, on the stove over medium-high heat. To test if oil is ready, drop in a tiny piece of the potato mixture – if it starts to sizzle, it’s ready.
- Lower the heat to medium to prevent oil from splattering. Scoop ¼ cup of the latke mixture and press down into the measuring cup to squeeze out any excess liquid. Then, place into the pan. Only fry 3-4 latkes at a time to prevent overcrowding. Cook latkes for 2-3 minutes on one side, then flip and cook another 2-3 minutes.
- Drain latkes onto a paper towel lined plate or baking sheet.
- To keep latkes warm and crisp, place onto a pan in a 200°F oven for up to 15 minutes before serving.
- Mix dipping sauce ingredients in a medium bowl. Serve alongside latkes.
Nutrition
Calories: 358kcalCarbohydrates: 22gProtein: 3gFat: 29gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 20mgSodium: 826mgPotassium: 354mgFiber: 3gSugar: 6gVitamin A: 12130IUVitamin C: 3mgCalcium: 40mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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