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Purple Sweet Potato Latkes with Kimchi

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 10 -12 latkes
Author: Samantha



  • 1-1 1/2 lb purple sweet potato or 1 large sweet potato, peeled and chopped into large pieces
  • 2 eggs
  • 1/4 cup matzo meal
  • 1/4 large red onion
  • Salt and pepper to taste
  • Canola or vegetable oil for frying


  • 1/2 cup sour cream
  • 1 Tb kimchi juice
  • 1 cup kimchi roughly chopped
  • 1-2 green onions sliced on diagonal
  • Furikake seasoning for garnish
  • Fresh cilantro leaves


  • To make the latkes, add the sweet potato and onion to a food processor fitted with a shredding blade (or you can shred by hand).
  • Add mixture to a bowl of cold water and allow to soak for 5-10 minutes. This will help crisp up the potato. Then using a clean kitchen towel and squeeze out the mixture really welel to get a smuch moisture out as you can.
  • Then in another bowl, add the potato mixture with the matzo meal and eggs and salt and pepper and mix everything together well.
  • Heat a large skillet with enough oil to coat the bottom on medium-high heat. Stop a piece of potato in the oil and if it sizzles, it's ready. Then use a tablespoon to spoon mixture into the hot oil. I can usually fit 4-5 latkes.
  • Fry latkes on first side until they turn a deeper purple color, about 3-4 minutes and then carefully flip over and finish cooking on the other side for another 2-3 minutes.
  • Once done, place cooked latkes on a towel lined baking sheet to drain and sprinkle with a bit more salt on top.
  • Next, make the sour cream dip by mixing the sour cream with kimchi juice. Taste for seasoning.
  • To assemble, lay out the latkes on a platter and top with chopped kimchi, green onions, cilantro and sprinkle furikake.