We have a winner.

Want a quick dinner or fairly guilt-free snack? How about a two-bite, crunchy potato pancake that has a taste of the exotic? The you need these Ginger Sweet Potato Latkes.

IMG_0881What I now call the fried kidney bean disaster of 2012 kind of put me off trying to fry things. That is until tonight, when flipping through my favorites on Gojee I realize I have three different recipes for latkes.

I’m a big fan of the potato pancake (Hello, THREE different recipes). Potato and pancake are two very comforting words. And the latkes I want you to try are very comforting, but they’re also not your Bubbie’s latkes.

Good, traditional latkes have a satisfying crunch but a velvety interior and are best with sour cream and applesauce. Then there are latkes that can feel like glue in the mouth.

What I like about latkes is that they are very adaptable and can take on some hearty flavors like blue cheese. And you can swap out your basic Idaho potato for sweet.

There I was, sitting at my computer with three tabs open to my favorite latke recipes and then another came along on Gojee. Reading this spiced latke recipe rocked my world a little bit.

Using the above recipes as guides, I think I’ve come up with my new favorite latke.

Ginger and Sweet Potato Latkes with Sriracha Yogurt Sauce, makes 8 half-dollar or 4 palm size latkes (serves 1 as a main or 2 as a side)

IMG_0885Latke Ingredients:

1 medium sweet potato, shredded (about 1 1/2 cups)

1/2 cup red onion, small dice

1 tsp. fresh ginger, minced

1 egg

1/2 tsp. ground cumin

1/2 tsp. salt

1 1/2 tsp. all-purpose flour

2 Tbs. grapseed or other neutral oil

Sauce Ingredients:

2 or 3 Tbs. plain greek yogurt

Sriracha sauce to taste


1. Wrap shredded sweet potato in paper towels and squeeze all the excess moisture out. Repeat squeeze step again with new paper towels, you want to get as much liquid out as you can.

2. Whisk egg in large bowl. Add potato, onion, ginger, cumin, salt and flour. Mix to combine. In 10-inch frying pan or skillet, heat oil over medium heat.

3. Form latkes into half-dollar/palm size patties, again squeezing any liquid out before you fry. Place in hot oil and let fry on each side until golden brown, about 3 to 4 minutes. Remove to plate lined with paper towels to drain and sprinkle with a final dusting of salt if you wish. Repeat until all the latke mixture is gone.

4. While latkes are frying, stir yogurt and sriracha in a bowl. Serve with the latkes and enjoy.


I’m in love with these. This was a totally satisfying dinner, not too heavy but it also didn’t have me pawing for the Oreos later. I paired the latkes with the last bit of my baby greens, so all in all I feel this is a fairly healthy meal.

Great on their own, I imagine these would be amazing in a vegetarian bánh mì on crusty bread with pickled carrots, radishes and cucumbers, topped with lettuce and the sriracha yogurt sauce.

I still have a sweet potato left. I know what’s for dinner tomorrow.

One thought on “We have a winner.

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