An ode to Pacific and Korean flavors, these purple sweet potato latkes are topped with…
A play on the traditional potato latkes, these salt and vinegar potato latkes have a hint of sourness from the vinegar and a healthy sprinkle of sea salt. Serve along side onion and chive sour cream for a fun play on latkes.
I love creating fun, new latke recipes every year. I’ve done all sorts of fun takes, such as my Yucca latkes which are one of my favorites, since they fry up so incredibly well! And caprese latkes are always a winner, not to mention how they almost too pretty to eat…almost.
These Latkes are a Play off of Salt and Vinegar Chips
One of my favorite treats is salt and vinegar potato chips. These latkes are a play off of that and I couldn’t be more pleased!
Don’t expect these latkes to offer that same pucker the potato chips do. They are lightly vinegary and depending how puckery you prefer, can add more as needed.
I wound up adding vinegar in the mixture and brushed them on as soon as they came out of the frying pan. A healthy sprinkle of flaked sea salt is necessary, so don’t skimp it!
Some of my favorite Latke making tips:
- Squeeze out most of the liquid. The onion is more watery than potato and you don’t want a soggy mixture.
- Test the oil with a small piece of mixture, if it sizzles, it’s ready.
- Salt the latkes as soon as they’re out of the frying pan and hot!
Salt and Vinegar Potato Latkes
Salt and Vinegar Latkes
- 4 russet potatoes peeled and cut into large chunks
- 1/2 large white onion peeled and cut into large chunks
- 1/2 cup white vinegar + more for brushing on
- 3 large whole eggs
- 1/2 cup matzo meal
- 1/2 tsp sea salt + more for garnish
- Freshly ground black pepper
- Canola vegetable or grapeseed oil for frying
Sour Cream Mixture
- 1/2 cup sour cream
- 1/2 tsp granulated onion
- 1/2 teaspoon dried chives
- Fresh chives for garnish
- Start by either gating the potato and onion with a hand grater or grating attachment of your food processor.
- Place shredded vegetables in a clean kitchen towel and squeeze most of the liquid out, then add to a large bowl along with vinegar and toss to combine.
- Add in the eggs, matzo meal and salt and pepper and mix everything together.
- Heat a large skillet with oil and place a tablespoon sized mixture into the oil. If it sizzles, it's ready. Gently use the back of your spoon and press down and cook for about 3-4 minutes until the edges are crisp and golden brown, then flip over and cook for another 2-3 minutes until golden brown.
- Remove latkes to a wire lined baking sheet and lightly brush with more vinegar and a good sprinkle of sea salt.
- For the sour cream, stir together the sour cream with dried onion and chives and taste for seasoning. Garnish with fresh chives.
- Squeeze out most of the liquid. The onion is more watery than potato and you don't want a soggy mixture.
- Test the oil with a small piece of mixture, if it sizzles, it's ready.
- Salt the latkes as soon as they're out of the frying pan and hot!