Ingredients:

  • 2 medium sweet potatoes (about 500g/1.1 lbs), peeled
  • 2 medium russet potatoes (about 400g/0.9 lbs), peeled
  • 1 large Granny Smith apple (about 200g/0.4 lbs), peeled and cored
  • 1/2 medium yellow onion (about 75g/0.16 lbs), grated
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour (30g), plus more if needed
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • Vegetable oil (for frying)
  • 1 cup sour cream (225g)
  • 2 tablespoons maple syrup (30ml)
  • 1 teaspoon ground cinnamon

Instructions:

  1. Grate sweet potatoes, russet potatoes, and apple using a box grater or food processor.
  2. Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  3. In a large bowl, combine the drained potato mixture, grated onion, beaten eggs, flour, baking powder, cinnamon, nutmeg, ginger, salt, and pepper. Mix well.
  4. Pour about 1/2 inch of vegetable oil into a large skillet or frying pan. Heat over medium-high heat until the oil reaches 350°F (175°C).
  5. Drop heaping tablespoons of the potato mixture into the hot oil, being careful not to overcrowd the pan. Flatten slightly with a spatula.
  6. Fry for about 3-4 minutes per side, or until golden brown and crispy.
  7. Remove the latkes from the oil with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil.
  8. While the latkes are cooking, whisk together the sour cream, maple syrup, and cinnamon in a small bowl until smooth.
  9. Serve the warm latkes immediately with a dollop of cinnamon-sour cream.