two-potato latkes with smoky eggplant relish, spiced persimmon-apple sauce + sour cream
Prep time
Cook time
Total time
Makes: about 15 latkes
  • ½ medium onion
  • 1 lb russet potatoes, peeled (about 3 medium potatoes)
  • 1 lb sweet potatoes, peeled (about 3 medium sweet potatoes)
  • ¼ cup flour (gluten-free or all-purpose will both work here)
  • 1.5 tsp sea salt
  • 1 tsp black pepper
  • 2 large eggs, lightly beaten
  • light oil for frying, such as avocado oil (about 1 cup)
  • sour cream and freshly snipped chives, for serving
  • Smoky Sesame Eggplant Relish for serving (see recipe below)
  • Spiced Persimmon-Apple Sauce for serving (see recipe below)
  1. Shred onion and potatoes using the grater attachment of your food processor and add to a large bowl.
  2. Add flour, sea salt, and pepper and toss to coat. Add eggs and toss again to coat. Transfer mixture to a colander set over a bowl and allow excess liquid to drain while you preheat oven/oil.
  3. Preheat oven to 200F. Line a baking sheet with paper towels.
  4. Heat about ¼" of oil to 360F in a large, heavy skillet. With a ¼ cup measure, scoop about 4 mounds of drained mixture into hot skillet, spreading out lightly with a fork to form about a 3" pancake. Fry until deeply golden, about 3 mins, then flip and brown on the second side, another 2-3 mins. Transfer to prepared baking sheet and keep warm in oven while you fry additional pancakes.
  5. Serve latkes hot with sour cream, plenty of fresh snipped chives, the Smoky Sesame Eggplant Relish and Spiced Persimmon Applesauce. (Reheat any leftover latkes in a 350F oven or toaster oven until sizzling and crisp.) Enjoy!
Adapted from Gourmet Magazine. The recommended toppings here are on-point, super simple -- and just a tad unexpected -- but in a pinch, just the sour cream paired with a good, store-bought applesauce is still a classically delicious combo.
Recipe by the pig & quill at