Sweet Potato Green Apple Latkes Recipes

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KERRY'S SWEET POTATO LATKES



Kerry's Sweet Potato Latkes image

A little of the comfort food of days gone by. This recipe is one of those 'special treats' for my family!

Provided by Kerry

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 35m

Yield 4

Number Of Ingredients 8

1 large sweet potato, peeled and grated
½ onion, grated
2 eggs
¼ teaspoon black pepper
2 teaspoons olive oil, or more if needed
½ teaspoon salt
1 cup applesauce
1 cup plain nonfat yogurt

Steps:

  • Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
  • Fill a bowl with lightly-salted water. Rinse the grated sweet potato in the water, and drain into a sieve. Pat the grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from the grated onion, and place into the bowl with the sweet potato. Stir the eggs and pepper into the mixture until well combined.
  • Heat the olive oil in a nonstick skillet over medium heat until it shimmers, and spoon about 1 heaping tablespoon of the potato mixture per patty into the hot oil. Flatten the patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir the potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 37.4 g, Cholesterol 94.3 mg, Fat 5 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 1.1 g, Sodium 424.3 mg, Sugar 15.5 g

POTATO-APPLE LATKES



Potato-Apple Latkes image

A great Hanukkah dish, there is no need to serve applesauce with these latkes. Shredded apple sweetens the pancakes - serve with a dollop of sour cream!

Provided by Land O'Lakes

Categories     Potato     Apple     Potato     Vegetable     Fruit     Side Dish

Yield 8 servings

Number Of Ingredients 12

2 large (4 cups) baking potatoes, peeled, shredded
1 large (1 cup) sweet apple, peeled, shredded
1 small (1/2 cup) onion, finely chopped
2 large Land O Lakes® Eggs
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground coriander
1/8 teaspoon pepper
Vegetable oil
Sour cream, if desired
Honey, if desired

Steps:

  • Pat shredded potatoes and apple between paper towels to remove excess moisture.
  • Combine all ingredients except oil, sour cream and honey in bowl; mix well.
  • Heat 1/4-inch oil over medium-high heat in 10-inch skillet.
  • Drop 1/4 cup potato mixture into hot oil, flattening each mound slightly. Fry, turning once, 6-8 minutes or until crisply brown. Drain well on paper towels.
  • Serve warm with dollop of sour cream; drizzle with honey, if desired.

Nutrition Facts : Calories 180 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 370 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Sugar grams, Protein 3 grams

SWEET POTATO AND APPLE LATKES WITH GINGER AND SWEET SPICES



Sweet Potato and Apple Latkes With Ginger and Sweet Spices image

I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one. You can also finish them in the oven.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield About 40 small latkes, serving 6 to 8

Number Of Ingredients 12

1 1/2 pound red-fleshed sweet potatoes (yams), peeled and grated - about 5 cups grated
1 cup grated apple, preferably a slightly tart variety such as Braeburn
2 teaspoons fresh lime juice
1 to 2 teaspoons grated fresh ginger (to taste)
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking powder
Salt to taste
3 tablespoons oat bran
3 tablespoon matzo meal or all-purpose flour
2 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

Steps:

  • Begin heating a large heavy skillet over medium heat. Heat the oven to 350 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.
  • Place the grated sweet potatoes in a large bowl. Toss the grated apple with the lime juice and add to the sweet potatoes, along with the ginger, spices, baking powder, salt, oat bran and matzo meal or flour. Taste and adjust salt. Add the beaten eggs and stir together.
  • Take a 1/4 cup measuring cup and fill with 2 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 40 latkes.
  • Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), slide a spatula under one portion of the latke mixture and press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate five or six. Cook on one side until golden brown, about three minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet. Try one latke and if it is still a bit chewy in the middle transfer them to the baking sheet and place in the oven for 10 minutes, until golden brown and soft in the center.
  • Serve hot topped with applesauce and low-fat sour cream, thick Greek yogurt or crème fraîche if desired.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 289 milligrams, Sugar 5 grams, TransFat 0 grams

SWEET POTATO AND APPLE LATKES



Sweet Potato and Apple Latkes image

These sweet potato and apple latkes are essentially a love child between pancakes and fritters made with matzoh meal, sweet potatoes, and apples. And they're as appropriate at Thanksgiving as they are a random weeknight.

Provided by Amy Traverso

Categories     Sides

Time 1h10m

Number Of Ingredients 9

2 pounds garnet or jewel yams or sweet potatoes (peeled)
3 large (1 1/2 lbs) firm-tart apples such as Granny Smiths or Rhode Island Greenings (unpeeled, cored, and quartered)
8 small to medium shallots (peeled)
6 large eggs (lightly beaten)
1 cup matzo meal
1 tablespoon coarse kosher salt
1 teaspoon freshly ground black pepper
Vegetable oil (for frying)
Sour cream and applesauce for serving

Steps:

  • Preheat the oven to 200°F (93°C).
  • Using the coarse side of a box grater or a food processor fitted with a medium grating disk, grate the potatoes, apples, and shallots. Toss together in a large bowl.
  • Add the eggs, matzo meal, salt, and pepper and toss to mix well.
  • Pour 3/4 inch oil into a skillet over medium-high heat. When the temperature reaches 370°F (188°C), scoop 1/4 cup potato mixture from the bowl and then gently drop the mixture onto a wide spatula. (The point here is to keep your hands as clean as possible.) Press the potato mixture into a patty about 1/4 inch thick, then gently slide the pancake into the hot oil. Cook 3 or 4 pancakes at a time (do not crowd the pan) until the edges are crisp and well browned and the undersides are golden brown, 4 to 5 minutes.
  • Gently turn the latkes and cook until the other side is golden brown, 2 to 3 minutes longer.
  • Transfer the pancakes to paper towels to drain briefly, then arrange in a single layer on 2 baking sheets. Keep the latkes warm in the oven while you cook the remaining pancakes. (You can instead cool the latkes to room temperature, then stack them in single layers between sheets of parchment or wax paper, and freeze them in resealable plastic bags. Crisp in a 325°F (163°C) oven for 15 to 20 minutes before serving.)
  • Serve the latkes hot with sour cream and applesauce on the side.

Nutrition Facts : ServingSize 1 latke, Calories 248 kcal, Carbohydrate 20 g, Protein 3 g, Fat 18 g, SaturatedFat 3 g, TransFat 0.1 g, Cholesterol 45 mg, Sodium 301 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 14 g

SWEET POTATO-APPLE LATKES



Sweet Potato-Apple Latkes image

We livened up traditional latkes by using sweet potatoes and adding tart apples and cinnamon. This Hanukah favorite is ready in only 30 minutes.

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 9

2 medium sweet potatoes, peeled
2 small tart apples, peeled
1/4 cup finely chopped onion
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
Pinch freshly ground pepper
2 eggs, lightly beaten
Canola oil for frying

Steps:

  • In large bowl, shred sweet potatoes and apples (in this order to keep apples from oxidizing) by rubbing them across the large holes of a hand or box grater; lightly blot excess moisture with paper towel. Stir in all remaining ingredients except oil until blended.
  • In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet). Drop batter by tablespoonfuls into hot oil, flattening batter to form 2- to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly. Drain on paper towels placed on a plate; serve hot.

Nutrition Facts : ServingSize 1 Serving

SWEET POTATO LATKES



Sweet Potato Latkes image

Sweet potatoes make delicious fried treats for Hannukah! I like to add a little variety to the traditional latke spread.

Provided by Harriet

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 25m

Yield 8

Number Of Ingredients 7

2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cloves
2 teaspoons ground cinnamon
¼ cup vegetable oil for frying

Steps:

  • Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
  • In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
  • Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
  • Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!

Nutrition Facts : Calories 68 calories, Carbohydrate 10.6 g, Cholesterol 46.5 mg, Fat 2 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 37.2 mg, Sugar 3.1 g

SWEET-POTATO LATKES



Sweet-Potato Latkes image

An easy Sweet-Potato Latkes recipe

Categories     Potato     Appetizer     Side     Fry     Hanukkah     Winter     Kosher     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 26 pancakes

Number Of Ingredients 7

1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup vegetable oil

Steps:

  • Stir together potatoes, scallions, flour, eggs, salt, and pepper.
  • Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.

SWEET POTATO-APPLE LATKES RECIPE - (4/5)



Sweet Potato-Apple Latkes Recipe - (4/5) image

Provided by á-174535

Number Of Ingredients 9

2 medium sweet potatoes, peeled
2 small tart apples, peeled
1/4 cup onion, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
pinch freshly ground pepper
2 eggs, lightly beaten
canola oil for frying

Steps:

  • In large bowl, shred sweet potatoes and apples (in this order to keep apples from oxidizing) by rubbing them across the large holes of a hand or box grater; lightly blot excess moisture with paper towel. Stir in all remaining ingredients except oil until blended. In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet). Drop batter by tablespoonfuls into hot oil, flattening batter to form 2 to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly. Drain on paper towels placed on a plate; serve hot.

SWEET POTATO AND CARROT LATKES WITH SPICED APPLE-CRANBERRY RELISH



Sweet Potato and Carrot Latkes with Spiced Apple-Cranberry Relish image

While the flavor profile of these latkes is a complete departure from a classic potato latke recipe, they fry up just as crispy and lacey as ever. The spiced relish starts with a base of caramelized onions for depth and dimension. We found that the addition of one russet potato in the batter lends just enough potato starch to keep the latkes creamy on the inside without detracting from the sweet flavor of the carrots and sweet potatoes.

Provided by Food Network Kitchen

Time 2h45m

Yield about 2 dozen latkes

Number Of Ingredients 21

3 tablespoons unsalted butter
1 large yellow onion, finely chopped
Kosher salt
2 tablespoons apple cider vinegar
1 teaspoon chopped fresh thyme leaves (from 3 to 4 sprigs)
3 tablespoons light brown sugar
4 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 cup dried cranberries, chopped
2 large sweet potatoes
1 russet potato
3 large carrots
1 large yellow onion
2 cups all-purpose flour
1 teaspoon baking powder
2 large eggs, beaten
Kosher salt
Vegetable oil, for frying
1 cup sour cream

Steps:

  • For the spiced apple-cranberry relish: Melt the butter over medium-high in a medium pot. Add the onion, stir to coat and sprinkle with 2 teaspoons kosher salt. Reduce the heat to medium, cover the pot and cook, stirring occasionally, until the onions are translucent and just beginning to brown around the edges of the pot, about 20 minutes.
  • Add the vinegar, thyme and 1 tablespoon brown sugar and continue to cook, stirring frequently, until the onions are golden brown and very soft, about 20 minutes. Add the apples, cinnamon, ginger, allspice and remaining 2 tablespoons brown sugar and cook, stirring frequently, lower the heat if necessary, until the apples are tender, about 15 minutes. Remove from heat and stir in the cranberries. Keep warm while preparing the latkes.
  • For the latkes: Peel the sweet and Russet potatoes and shred them in a food process fitted with the shredding blade. Transfer the potatoes to a large mixing bowl as the food processor bowl fills up. Repeat with the carrots and onion. Toss the vegetables together with your hands, breaking up and evenly dispersing all the shredded vegetables throughout. Mix in the flour, baking powder and egg and sprinkle generously with salt.
  • Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
  • Working in batches, scoop the vegetable mixture by 1/4 cupfuls add and them carefully to the skillet, flattening each latke slightly with a spatula. Fry until golden brown and cooked through, about 2 minutes per side. Drain on the prepared baking sheet.
  • Serve hot or keep warm in 200-degree F oven. Serve with the spiced apple-cranberry relish and sour cream.

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