Sweet potato latkes with cranberry salsa

To get a crispier sweet potato latke, I like to make mine with a combination of half Russet potatoes and half sweet potatoes; adding some starchy potato to another vegetable helps any fritter or latke crisp up.

I love making the most of cranberries while they’re in season, and this cranberry salsa comes together in minutes in a food processor and is the perfect compliment to crispy fried sweet potato or even a good quality tortilla chip. One important note, make the salsa in advance of whipping up a batch of these latkes.

Happy latke season!

Sweet Potato Latkes with Cranberry Salsa
Serves 4-6

For the salsa -

• 12 oz fresh cranberries 

• 1 large jalapeno

• ½ small red onion

• 2-3 scallions

• 1-inch piece of fresh ginger

• Juice of 1 lime

• ¼ cup sugar

• 1 tsp kosher salt

Rinse the cranberries; fresh cranberries work best, but you can use thawed frozen cranberries, but there will be a wetter consistency to the salsa. Trim the stem of the jalapeno, then dice it; for a milder salsa remove the seeds. Cut the onion and scallions into 1-inch chunks. Peel the ginger, and dice it. 

Add the cranberries, jalapeno, onion, scallions, lime juice, sugar, and salt to a food processor. Pulse until the cranberries are very finely diced, be careful not to overmix or the salsa will just turn to juice.

Refrigerate for at least 2 hours, or ideally overnight. Salsa lasts up to one week in an airtight container in the fridge 

Sweet potato + potato latkes

• 1 lb (450 g) sweet potato, about 2 large 

• 1 lb (450 g) Russet potato, about 2 large

• 1  small white or yellow onion

• 2 large eggs

• ½ cup potato starch 

• 1½ tsps kosher salt

• Black pepper, as desired

• Oil as needed (e.g. sunflower, avocado, or canola)

Peel the Russet potato and shred it using a box grater (you can also shred it in a food processor if desired). Transfer the potato shreds to a clean kitchen towel or cheesecloth, and squeeze out excess liquid, then add the dry potato to a large bowl. 

Peel and shred the sweet potato, and add it to the bowl with the potato.

Grate the onion on the box grater (or food processor) and add it to the potatoes. 

Add the egg, potato starch, salt, and pepper to the potato batter. Mix until combined.

Add about a ½-inch of oil to a large heavy-bottomed skillet over medium-high heat. Once the oil is hot, add a heaping tablespoon of the batter to the pan, and press down to flatten. Cook the latkes in batches, and make sure not to overcrowd the pan. Let each latke fry on one side for 3-4 minutes until golden, flip, and continue to cook until golden on the opposite side, about 2-3 minutes. Transfer the latkes onto paper towels or a baking rack to drain any excess oil. Season with a little extra salt if desired, while the latkes are still hot. 

Serve hot topped with cranberry salsa, and sour cream if desired.