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Overhead horizontal image of a crispy fried potato pancake with sour cream, on an off-white surface.

Easy-Peasy Sweet Potato and Potato Pancakes

  • Author: Shanna Mallon
  • Total Time: 30 minutes
  • Yield: 12-14 small latkes 1x


Wispy fried potato shreds laced with sweet onions and parsley? Yes, please! These crispy latkes are the perfect choice for any time of day.


  • 1/2 pound russet potatoes
  • 1/2 pound sweet potatoes
  • 1/4 cup finely diced sweet onion
  • 1/4 cup chopped fresh parsley
  • 2 large eggs, beaten
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • Vegetable oil, for frying


  1. Grate the potatoes using the largest holes on your box grater or the shredding disc of your food processor. Place in a clean dish towel and squeeze out as much moisture as you can.
  2. In a large bowl, add the dried potato shreds, onion, parsley, egg, salt, and pepper. Mix everything together with a fork, and then add the flour 1 tablespoon at a time, stirring continuously.
  3. In a large skillet or cast iron pan, heat about 1 inch of vegetable oil over medium-high heat. Carefully drop forkfuls of the potato shreds into the oil and gently flatten them with a spatula. Cook until crispy and golden, about 2-3 minutes per side.
  4. Place the cooked latkes on a paper towel-lined plate to drain any excess oil. Sprinkle with an additional pinch of salt and serve immediately.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dishes
  • Method: Stovetop
  • Cuisine: Vegetarian

Keywords: latkes, potato, sweet potato, potato pancake, Hanukkah