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Rebeca's Latkes

The Japanese sweet potato helps the latkes hold together while keeping the inside creamy and the outside crisp.

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Rebeca's Latkes, a Jewish family recipe

From Rebeca’s table

The Japanese sweet potato helps the latkes hold together while keeping the inside creamy and the outside crisp. A small Rebeca twist that became permanent.

Just Around Our Table

Rebeca's Latkes

The Japanese sweet potato helps the latkes hold together while keeping the inside creamy and the outside crisp.

Prep25 min prep
Cook30 min cook
Total25 min prep, 30 min cook
Serves18-20 latkes

Ingredients

  • 4 large russet potatoes
  • 1 Japanese sweet potato
  • 1 sweet yellow onion
  • 2 eggs, beaten
  • 2 tablespoons salt
  • White pepper, to taste
  • Vegetable oil, for frying
  • Applesauce and sour cream, optional

Method

  1. 01

    Peel and grate potatoes and onion. Squeeze out as much liquid as possible in cheesecloth or a clean towel. Mix with beaten eggs, salt, and white pepper. Fry 1/4-cup portions in 1/2 inch hot oil, flattening gently, until deep golden brown, about 3-4 minutes per side. Drain and serve hot.

Rebeca’s notes

The Japanese sweet potato helps the latkes hold together while keeping the inside creamy and the outside crisp. A small Rebeca twist that became permanent.