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Potato, Sweet Potato and Granny Smith Latkes

16 to 18 latkes
Tortitas de Papa, Camote y Manzana Verde


  • 1 1/2 pounds russett potatoes, about 2
  • 1 1/2 pounds sweet potatoes, about 1
  • 1/2 pound Granny Smith apples, about 1
  • 1/2 cup grated white onion, about 1
  • 1 1/2 teaspoons kosher or sea salt
  • 2 large eggs, well beaten
  • 1/2 teaspoon ancho chile powder , preferably, but may substitute with another dried ground chile powder that you may have handy
  • Pinch ground ceylon or true cinnamon
  • 2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • Fennel & Lime Crema, optional
  • Salsa Macha, optional

To Prepare

  • Wash and peel the potatoes, sweet potatoes, apple and onion and grate them, placing them as you go, into a large bowl filled halfway with ice water. After you are finished, let it all sit for a few minutes and thoroughly drain with a strainer. Wrap all the grated ingredients in cheesecloth or a clean kitchen towel and wring energetically, squeezing out as much liquid as you can.
  • Transfer to a bowl and combine with eggs, ancho chile powder, salt, cinnamon, baking powder and flour. Mix well.
  • Fill a large, heavy casserole or skillet with ½ inch of oil and place over medium-high heat. After 3 to 4 minutes, test the oil by adding a teaspoon of the mix. If it bubbles happily all around the edges, it is ready. Working in small batches, to not crowd the casserole, spoon latkes of about 3 tablespoons each into the hot oil. (I use large serving spoon or my hands and shape them in flattened ovals.)
  • Cook until the first side is crisp and golden brown, about 4 to 5 minutes, and flip to the other side, letting it crisp and brown as well, about 3 to 4 minutes. Transfer to a wire rack set over a baking sheet. Once you are finished, you may keep them warm in a 250-degree oven, or you may cover and reheat later on.