Sweet Potato Pancake Recipe (2024)

FAQs

What are sweet potato pancakes made of? ›

Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processor fitted with a shredding blade). Transfer to a large bowl; stir in scallions, eggs, flour, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Using a packed 1/4-cup measure of potato mixture per pancake, shape into 12 mounds.

Thoroughly squeezing the moisture out of the shredded potatoes prior to cooking is how you keep potato pancakes from falling apart. Using the proper ratio of egg to potato is also important. If your mixture seems too watery before cooking, add a bit more flour to thicken it up.

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

If your pancakes aren't sticking together while you form them, you can add a bit more egg, or put the potato mixture into the refrigerator to firm up again. If your pancakes are feeling too wet and won't form into a patty you can add a bit of flour to act as a binder.

Potato pancakes may turn out mushy if there is too much moisture in the potatoes or if the batter is too wet. To prevent this, be sure to thoroughly squeeze out excess liquid from the grated potatoes using a kitchen towel or cheesecloth before mixing them with the other ingredients.

Oil choice is crucial for a perfectly fried latke. Because you are deep frying, you want to use a neutral oil with a high smoke point, such as vegetable, canola, or grapeseed.

Potatoes are filled with starch, some varieties more than others. As you mix and mash your potatoes, they release that starch. Unfortunately, while a little starch is no big deal, more than that turns the potatoes gummy, sticky, gluey, and not at all appetizing. So, if your potatoes are gummy, you have too much starch.

After peeled or grated potatoes are exposed to air they will begin to turn gray or brown. This appearance can be off-putting, but the good news is that the quality of the potato isn't compromised. This is a harmless natural reaction and it is perfectly fine to cook and eat potatoes even if they have turned gray.

Potatoes are typically 80 percent water and 20 percent solids or starch so to avoid soggy latkes, take the potato-onion mixture a handful at a time and literally squeeze the water out. Then add the eggs, flour and salt. Refrigerate covered to avoid exposure to air.

Beat eggs, flour, baking powder, salt, and pepper together in a large bowl; stir in potatoes and onion. Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of potato mixture into hot oil in batches. Press to flatten.

What country invented potato pancakes? ›

Although many Americans associate potato pancakes with Hanukkah, they have more broad origins. They originated in the eastern European countries of Germany Austria, Russia and Poland as a peasant food. Potatoes were cheap, plentiful and easy to store, making them a staple and necessitating inventive potato recipes.

Nutritional Information, Diet Info and Calories in. (2) Crispy Potato Pancakes. from IHOP. * Percent Daily Values are based on a 2,000 calorie diet.

As you are peeling potatoes, immediately submerge them, either whole or in chunks, in acidulated (a few drops of lemon or vinegar) water to prevent oxidation or they will quickly start to turn brown/gray.

After allowing the latkes to drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. When ready to reheat, place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving. A convection oven setting will produce a more crispy result.

During the Jewish holiday, eating crispy, fried, slightly oniony potato pancakes represents perseverance, and a little bit of magic. But miraculously it lasted eight days. Centuries after the fact, Jews were told to celebrate by eating foods cooked in oil.

More like hash browns than the style of pancake made using leftover mashed potatoes, the primary ingredient here is uncooked shredded potato that's combined with onion, egg, and flour. The potato mixture is then formed into patties and fried until each round is crisp and golden brown.

Unlike a potato (edible tubers of the nightshade family), the sweet “potato” is a large edible root within the morning glory family. They're also different from yams, which are edible tubers within the lily family and native to Africa and Asia.

Hotteok (Korean Sweet Pancakes) is a popular Korean street food made from a simple yeast dough with a sweet syrupy filling made with brown sugar, cinnamon and walnuts. It makes a tasty snack or dessert, and could even be enjoyed at breakfast!