Potato pancakes are the signature dish for Hanukkah because they are fried in oil. Dishes fried in oil represent the holiday miracle. Here the Idaho russet is blended with the American sweet potato sometimes called a yam. While it isn’t truly a yam, the flesh is bright orange and sweeter than the lighter colored sweet potato. The starch and moisture in the russet potato helps the pancakes keep their shape and fry crisply, while the sweet potato adds a faint sweet flavor and orange color.
This no-fail method first purees the eggs and onions in the food processor until fluffy and then pulse in the potato chunks until they resemble finely grated potatoes—quicker than grating the potatoes and onions. I usually test one in hot oil before I start cooking a batch to make sure they are seasoned just right. I like to use a small ice cream scoop to drop the batter into the hot oil; you can also use a ladle or large spoon. A make-ahead recipe follows.
Diane’s Potato Pancake Tips
- Wear old clothes when frying since you will smell like fried oil when you are finished.
- Use canola oil.
- Use nonstick skillets for easy turning.
- Cook the pancakes on medium-high heat.
- This recipe easily doubles or triples if you are having a crowd.
- Have a flat wire strainer nearby to collect any particles that stay in the oil; if the oil becomes too dirty, discard and begin again.
- Don’t crowd the pan or the oil temperature will drop, and the pancakes will be oily.
- Use a wide spatula for turning them.
- Make sure to place the pancakes on paper towels to remove any excess oil before serving.
Sweet Potato Pancakes
Serves 4 to 6
