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Potato, Sweet Potato, and Onion Latkes


Here is a twist on the classic Hanukkah treat. For more variations using carrots and parsnips, or onions and horseradish, see below.

  • Yield: Makes 2 dozen 2-inch latkes

Source: Martha Stewart Living, December/January 1994


  • 1 all-purpose potato or Yukon Gold potato (about 10 ounces), peeled
  • 1 sweet potato (about 10 ounces), peeled
  • 1/4 large white onion, peeled
  • 1 large egg, room temperature
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • Vegetable oil, for frying


  1. Grate potatoes and onion using the largest holes of a four-sided grater. Combine in a small bowl; add egg, flour, salt, and pepper, and stir well to combine.

  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls into the pan, and cook until golden brown around the edges, about 3 minutes. Turn latkes over, press lightly with a spatula, and cook about 3 minutes more. Continue cooking latkes in batches until batter is used up. Serve with applesauce or sour cream.


Potato, carrot, and parsnip variation: Use 2 all-purpose potatoes, 1 medium carrot, and 1 small parsnip.

Potato, onion, and horseradish variation: Use 2 Yukon Gold potatoes, 1/4 large white onion, and 2 tablespoons prepared horseradish, liquid pressed out.

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