Organic Red Jewel Sweet Potato and Apple Latkes

Preparation info

  • Difficulty


  • Makes about


    small latkes

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Organic Red Jewel sweet potatoes are so healthy, loaded with vitamin A and fiber, filled with antioxidants and rich in flavor. Serve your latkes with a dollop of Lemon-Ginger Crème Fraîche and drizzled with a little local honey for a nice juxtaposition between sweet and tart flavors.


  • 3 large organic Red Jewel sweet potatoes, peeled and grated
  • 1 medium organic Gala or other apple, cored and grated
  • 1 medium organic red onion, coarsely chopped
  • ¼ cup chopped organic Italian flat-leaf parsley
  • ½ cup plain organic bread crumbs
  • ¼ cup unbleached organic flour
  • 5 organic eggs
  • Sea salt and pepper
  • 5-7 tablespoons canola, sunflower, or other good oil


  1. Place a cookie sheet on the counter by the stove. Line the sheet with either a brown paper bag or a double layer of paper towels.
  2. Place the grated sweet potatoes, apple, onion, and chopped parsley into a bowl. Using two spoons, toss to combine. Add the bread crumbs, flour, eggs, about a ¼ teaspoon of sea salt, and a little pepper. Using a spoon, stir to mix the ingredients. Heat 4 tablespoons of the oil in a large skillet, about a 12-inch skillet, over medium-high heat. Using a ¼-cup measure, lightly pack some of the latke mixture into the cup and turn out into heated oil. Using the back of the cup, lightly flatten the pancake. Cook the latke for about 2-3 minutes until the underside is just golden brown, then, using two slotted spatulas, turn the latke and cook the other side for about 2 minutes until the underside is golden brown.
  3. Transfer the cooked latke to the lined cookie sheet. Turn off the heat. As soon as the latke has cooled enough, taste it for seasonings. Add additional salt to the batter if needed. Set the heat back to medium-high, reheat the oil, and continue to add ¼-cupful portions of the mixture to the heated oil until you have 4-5 latkes. (Do not crowd or the oil temperature will drop and the latkes will be greasy.) Cook the pancakes for 2-3 minutes until the undersides are just medium brown, then, using two slotted spatulas, turn the latkes over to cook the other side for about 2 minutes until medium brown. Transfer the cooked latkes to the paper-lined cookie sheet. Continue frying the remaining mixture, adding and heating the remaining oil as needed. Serve hot or at room temperature.