Sweet Potato Latkes with Cranberry Applesauce
Classic Sweet Potato Latkes with Cranberry Applesauce. PLUS, the secret to crispy sweet potato latkes every time!
Ingredients
For cranberry applesauce:
- 6 oz fresh cranberries
- 1 large apple, I used Fuji
- 1 tsp ground cinnamon
- ½ cup Imperial Sugar Brown Sugar
- ¼ cup water
- Juice and zest from 1 orange
For latkes:
- 6 cups water
- ½ cup cornstarch
- 1 pound sweet potatoes (about 3 cups), washed, peeled and shredded
- 2 large eggs, whisked
- 2 tbsps all-purpose flour or matzo meal
- ¼ tsp teaspoon salt
- Oil for frying, such as grapeseed or canola oil
Instructions
- First, make the applesauce. Combine all ingredients in a medium stock pot and bring to a boil. Lower to a simmer and simmer until apples and soft and cranberries pop, about 15 minutes. Process with an immersion blender or food processor until smooth. Cool.
- Next, time to make the latkes. Pre-heat oven to 200 degrees F. Set aside paper towels for draining.
- In a large bowl, whisk together water and cornstarch until combined. Shred latkes into water mixture and toss to coat. This will help crisp up latkes. Let sit for a few minutes. Then remove the sweet potatoes and drain the water careful not to discard white starch on the bottom. This will help crisp up your latkes even more.
- Dry with towels as much as possible to remove moisture.
- Add in remaining starch, eggs, flour, and salt to sweet potatoes and combine.
- Heat a large sauté pan over medium high heat and add oil. You want oil hot enough that the latke batter sizzles when placed in the oil but doesn’t brown immediately. Place ¼ cup dollops of latke batter into oil, careful not to crowd the pan. Fry one side until well browned, about 3-5 minutes. Then flip and fry the other side. Drain on paper towels.
- Keep latkes warm in the oven and repeat with remaining batter.
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