Sage And Apple Sweet Potato Latkes Recipe

If you're not familiar with the term latkes, you might more easily recognize their distant cousin the potato pancake — or even more ubiquitously, the hash brown. All of these terms refer to flat, fried discs of potato, and many cultures across the globe have their own unique version. Latkes belong to the Jews, who have made versions of the pancakes for centuries, many early variations of which were without potato at all. Potato was added later, and with some recipe changes along the way, latkes became a traditional food eaten for Hanukkah with either applesauce or sour cream. 

Like any potato pancake, latkes are supposed to be as crispy as possible on the outside and fluffy on the inside. Unlike most potato pancakes, though, latkes include matzo meal and baking powder, which lend to their fluffy texture and nutty taste. Paired with sweet potato, sage, and apple in this recipe by Michelle McGlinn, these fall-forward latkes are the perfect cozy breakfast for cold autumn mornings.

Dry the shredded sweet potato and apple by wringing the pieces between paper towels until very dry. Place into a large bowl.

Heat a large skillet with a thin layer of oil over medium heat until the oil is shimmering.

Let the cooked latkes drain on paper towels, then repeat the frying and draining process with the remaining potato mixture.

Serve the latkes immediately with the fried sage leaves, sour cream, and/or applesauce on top.

Matzo meal is made from matzo, an unleavened bread similar to a cracker. It has an almost nutty flavor, like that of whole wheat flour. You may also see it referred to as a cake meal in stores and is often found in the Kosher section since it is used in many Jewish foods. Cake meal is finer than matzo meal, but either will work in this recipe — just adjust the batter as needed so it stays moist. If you make these latkes and find yourself with plenty leftover matzo meal, try using it in any recipe that calls for flour or breadcrumbs, like fried chicken, meatballs, or kugel. Of course, you can also use it to make matzo ball soup.

If you can't find matzo meal (or don't want yet another grain in the pantry), swap for all-purpose flour or whole wheat flour. The matzo meal and flour don't necessarily add a lot of flavor to the latkes; they simply help to hold the potato together and give the batter density.

Frying latkes can be tricky, and we recommend starting with a test latke before frying in batches. Heat the skillet with oil until it feels hot when you hover your palm over it, then add your test latke. The latke should cook until golden brown, which will start to show along the edges. If the latke is falling apart in the skillet, the oil may not be hot enough to fry the potato — just try adjusting the heat. If the latke is still flimsy, add another egg to the batter and try again. The latke should be firm and easy to flip with a spatula.

On the other hand, if the latke is browning so rapidly that it turns black instead of brown, your oil may be too hot. Adjust the heat and try again on the other side. If the latke is still turning black in spots, it's likely you simply don't have enough oil in the skillet. Add enough oil that the latke is a little less than halfway submerged, and replenish as needed.