Name: Crispy Sweet Potato Latkes With Chive Sour Cream for Hanukkah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 large sweet potatoes (about 500 g), peeled and grated; 1 small onion, grated; 1 large egg, lightly beaten; 3 tbsp all‑purpose flour; 1 tsp kosher salt; ½ tsp freshly ground black pepper; ½ tsp ground cumin (optional); ¼ tsp smoked paprika; 4 tbsp olive oil (for frying); ½ cup sour cream; 2 tbsp fresh chives, finely chopped; 1 tsp lemon juice; Pinch of sugar (optional)

Prep Time

20 min

Cook Time

15 min

Servings

Why You'll Love This Recipe

✓ Crispy texture The grated sweet potatoes are squeezed dry and fried in a hot pan, giving each latke a golden‑crackling exterior while staying tender inside.

✓ Festive flair Bright orange latkes echo Hanukkah’s candlelight, and the chive‑infused sour cream adds a fresh, herbaceous contrast perfect for holiday gatherings.

✓ Health‑smart Sweet potatoes bring fiber and beta‑carotene, while using a modest amount of oil keeps the dish lighter than traditional potato latkes.

Every Hanukkah, my family gathers around the table, and the scent of frying latkes instantly signals celebration. Years ago I swapped regular potatoes for sweet potatoes, discovering a subtle sweetness that pairs beautifully with the tang of sour cream. This twist turned a classic into a crowd‑pleasing appetizer that feels both familiar and fresh.

The tradition of frying in oil honors the miracle of the oil that lasted eight days, and these latkes embody that spirit with a crisp, golden crust. Their vibrant orange hue adds a pop of color to the holiday spread, making the plate as visually inviting as it is tasty.

What sets this recipe apart is the chive‑infused sour cream topping. The bright herb notes cut through the richness, creating a balanced bite that keeps guests reaching for more. Whether you’re hosting a large gathering or a quiet family dinner, these latkes make a memorable start to the festivities.

½ cup all‑purpose flour Binds the latkes; substitute with chickpea flour for gluten‑free.

1 large egg Acts as a binder; can replace with flax egg for vegan version.

¼ cup finely chopped chives Stirred into the sour cream topping.

½ cup sour cream Base for the chive topping; Greek yogurt works too.

Salt & freshly ground black pepper Season to taste; add a pinch of smoked paprika for extra depth.

Vegetable oil (for frying) Enough to create a shallow pan‑fry; keep at medium‑high heat.

Instructions

Prepare the sweet potatoes

Peel the sweet potatoes, then grate them using a coarse box grater. Transfer to a clean kitchen towel, gather the corners, and squeeze firmly to remove as much moisture as possible; this step is crucial for crispness.

Pro Tip: Let the grated potatoes sit for 5 minutes before squeezing to release extra liquid.

Mix the batter

In a large bowl combine the squeezed sweet potatoes, flour, egg, salt, pepper, and optional smoked paprika. Stir just until incorporated; over‑mixing can make the latkes dense.

Pro Tip: Add a tablespoon of cold water if the mixture feels too dry.

Heat the oil

Pour enough vegetable oil into a large skillet to cover the bottom by ¼ inch. Heat over medium‑high until a drop of batter sizzles immediately, indicating the oil is around 350°F.

Pro Tip: Use a splatter guard to keep the kitchen tidy.

Fry the latkes

Drop 2‑ tablespoonfuls of batter into the hot oil, flatten gently with the back of a spoon. Cook 3‑4 minutes per side until deep golden and crisp. Transfer to a paper‑towel‑lined plate to drain excess oil.

Pro Tip: Do not overcrowd the pan; fry in batches for even browning.

Prepare the chive sour cream

Stir the chopped chives into the sour cream, season with a pinch of salt and a squeeze of lemon if desired. Serve a dollop alongside each hot latke for a cool, tangy contrast.

Pro Tip: Make the topping while the latkes fry; it will be ready instantly.

Expert Tips

Tip #1: Dry the potatoes thoroughly

Moisture is the enemy of crispness. After grating, press the shreds in a cheesecloth or clean dish towel for at least two minutes.

Tip #2: Keep oil temperature steady

If the oil cools, latkes absorb more fat; if it’s too hot, they brown before cooking through. Adjust heat between batches.

Tip #3: Serve immediately

Latkes lose their crunch as they sit. Arrange on a warm platter and enjoy while hot for the best texture.

Storage & Variations

Store leftovers in an airtight container in the refrigerator for up to 2 days; re‑crisp in a hot skillet. For a sweet twist, add a pinch of cinnamon to the batter or serve with apple compote. Gluten‑free? Swap flour for rice or almond flour and enjoy the same golden crunch.

Nutrition

Per serving (2 latkes + topping)

Calories

210 kcal

Protein

5 g

Carbs

22 g

Fat

10 g

Frequently Asked Questions

Yes. Prepare the batter and refrigerate for up to 2 hours. Fry just before serving to retain crispness. The topping can be made a day ahead and kept chilled.

A food‑processor with the grating attachment works well. Pulse in short bursts to avoid turning the potatoes into mush, then follow the same drying step.

Yes. After cooling, arrange on a tray, freeze solid, then transfer to a zip‑top bag. Re‑heat in a hot skillet or oven to restore crunch.

Substitute the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) and use plant‑based yogurt for the topping. The texture remains satisfying.

Crispy Sweet Potato Latkes With Chive Sour Cream for Hanukkah

Why You'll Love This Recipe