North Carolina Sweet Potato and Apple Latkes Miriam Rubin whips up Jewish-style soul food.
NPR logo North Carolina Sweet Potato and Apple Latkes

North Carolina Sweet Potato and Apple Latkes

These are wonderful with applesauce, cranberry sauce, or all by themselves.

1 1/2 pounds sweet potatoes (about 3 medium), peeled

1 large Granny Smith or Honey Crisp apple, unpeeled, cut into quarters and cored

3 scallions, thinly sliced

4 large eggs

¾ cup matzoh meal or all-purpose flour

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

Canola oil for frying

Fit a food processor with the grating/shredding blade. Cut the sweet potatoes into pieces that will fit in the food processor's feed tube. Using the food processor (or by hand, with the coarse side of a box grater), coarsely shred sweet potatoes and apple. Transfer to a large bowl. Add the scallions, eggs, matzoh meal, salt and pepper. Mix well with your hands, until mixture is cohesive.

Using a rough ¼-cup mixture for each, make 2 1/2-to 3-inch patties, shaping them firmly yet gently, so they don't compact too much, yet don't fall apart. Place patties on a sheet of foil or baking sheet. Heat the oven to 200°F to keep latkes warm.

In a large, heavy skillet over medium heat, warm 3 tablespoons oil until hot. Add 4 to 5 latkes; don't crowd the pan, and cook, turning once or twice, until nicely golden and crisp on both sides. (Watch carefully as these scorch easily.) Transfer cooked latkes to paper towel to drain, and then transfer to a platter to keep warm in the oven. Repeat frying latkes, adding more oil to pan as needed. Serve warm.

Makes 20 to 22 latkes