Gil Marks’ Sweet Potato Latkes

This interesting recipe comes from the late Gil Marks, rabbi, author and food historian. Rabbi Marks was the author of the James Beard-award winning book, Olive Trees and Honey: A Treasury of Vegetarian Recipes From Jewish Communities Around the World (Wiley), the Encyclopedia of Jewish Food and other wonderful books on Jewish cooking and baking. 

Makes about 18, 3-inch pancakes

Ingredients

  • 2 pounds sweet potatoes, grated or 1 pound grated sweet potatoes and 1 pound grated white potatoes
  • 2 to 3 large eggs, lightly beaten
  • About 3 tablespoons matzoh meal or 2 tablespoons all-purpose flour
  • About 1 1/4 teaspoons salt
  • 1/8 to 1/4 teaspoon ground black pepper
  • Dash of cardamom, cinnamon, ginger, or nutmeg
  • 2 teaspoons sugar (optional)
  • 1/4 cup raisins, chopped dates, or nuts (optional)
  • Vegetable oil or schmaltz for frying

Directions

Combine the potatoes, eggs, matzoh meal or flour, salt, pepper, spice, and, if desired, sugar and/or fruit or nuts. Heat a large skillet over medium-high heat (3 to 5 minutes).  Add 1/8 inch oil and heat to 360º F.  (The surface of the oil will shimmer.) Drop the batter by tablespoonfuls or 1/3 cupfuls into oil and flatten with back of a spoon. Fry, turning, until golden on both sides (3 to 5 minutes a side). Drain on paper towels. 

The flavor and texture of latkes deteriorates rather quickly. To reheat, place cooled or frozen latkes in a single layer on a baking sheet and bake in a 375º F oven until crisp, 5 minutes per side for cooled; 8 minutes per side for frozen.