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5 from 6 votes
35 minutes minutes
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Sweet Potato Latkes are a spicy, crispy, and delicious vegetarian main or side dish! The Gochujang Mayo is the perfect accompaniment!
IN THIS ARTICLE
Why This Recipe is a Keeper!
One of our favorite things to make with sweet potatoes is latkes. They freeze well and it’s nice to have them in the freezer for a quick meal or side dish. In fact, we grew sweet potatoes this year JUST to make our favorite latke recipe. They’re fairly simple–a traditional latke made with sweet potatoes–but we serve them with a spicy chipotle sour cream. SO GOOD!
I wanted to try a different type of latke with some of the sweet potatoes we grew so here it is… Korean-inspired Sweet Potato Latkes with Gochujang Mayo!
What are latkes?
Latkes are crunchy, fried pancakes made with potatoes or other vegetables that originated in Eastern Europe, specifically with the Jewish culture. They’re different from fritters, deep-fried cakes coated in batter and filled with other ingredients such as seafood. They also differ from pancakes made with batter and which have a fluffy consistency.
What is gochujang?
You will fall in love with gochujang if you haven’t already! Gochujang is a sweet, spicy, fermented chili paste that’s used a lot in Korean food and it’s gaining in popularity. It used to be difficult to find, but it’s now available at most grocery stores in the international aisle.
How to make Sweet Potato Latkes with Gochujang Mayo:
They’re super easy, so let’s get to making them!
- First, make the Gochujang Mayo. Combine mayonnaise with gochujang, lime juice and sriracha. Refrigerate until needed so the flavors have a chance to blend.
- Peel and grate approximately 2 pounds of sweet potatoes (2 really large or 4 medium sweet potatoes)
- Combine with grated ginger, garlic and gochujang.
- Add finely chopped onion, eggs and all-purpose flour.
- Mix everything together well.
- Heat approximately 1/2 cup or approximately 1/3-inch oil in a large non-stick skillet over medium-high heat.
- Form the sweet potato mixture into even-sized portions. I drop the mixture into the hot oil using a stainless steel 1/3-cup measuring cup and then flatten it into a latke shape with the bottom of the measuring cup. Perfect portions!
- Brown on both sides then drain on a rack set over a baking sheet.
- PRO TIP: Flip the latkes AWAY from you so you don’t get splashed with hot oil.
That’s it! Crispy, sweet, spicy, delicious!
Serve garnished with thinly sliced scallions, lime wedges, and the Gochujang Mayo.
For a more substantial meal, serve with kimchi and a fried egg.
Delicious! Sweet Potato Latkes freeze and reheat beautifully. No need to even thaw first! Just pop them in the oven right out of the freezer for a quick meal anytime!
More sweet potato recipes you’ll love!
- Oven-Roasted Sweet Potato Wedges with Cilantro Cashew Sauce
- Chorizo Sweet Potato Stew with Kale
- Turkey Picadillo
- Vegan Thai Green Sweet Potato Curry
- Spicy Tahini Pork Medallions with Harissa Roasted Sweet Potato Wedges
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Sweet Potato Latkes with Gochujang Mayo
5 from 6 votes
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By: Carol | From A Chef’s Kitchen
Sweet Potato Latkes are a spicy, crispy and delicious vegetarian main or side dish! The Gochujang Mayonnaise is the perfect accompaniment!
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Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Side Dishes – Potatoes
Cuisine Korean
Servings 15 Fritters
Calories 260 kcal
Equipment
Ingredients
Mayonnaise
- 1 cup mayonnaise - regular or reduced-fat
- 1 tablespoon gochujang
- 1 tablespoon lime juice
- 2 teaspoons Sriracha hot sauce
Latkes
- 2 pounds sweet potatoes - (2 large or 4 small)
- 1/2 medium onion - finely chopped
- 3 cloves garlic - minced
- 1 tablespoon minced ginger
- 2/3 cup all-purpose flour
- 3 large eggs - beaten
- 2 tablespoons gochujang
- 1/2 cup canola oil - for frying (or as needed for a depth of approximately 1/3-inch)
- Thinly sliced scallions - for garnish
- Lime wedges - if desired
Instructions
Mayonnaise
Combine ingredients in a small bowl. Refrigerate until ready to serve.
Latkes
Combine grated sweet potatoes, onion, garlic, ginger, flour, eggs and gochujang in a large mixing bowl.
Heat approximately 1/3-inch oil in a large non-stick skillet over medium-high heat.
Using a 1/3-cup stainless steel measuring cup and working in batches, drop even amounts of the potato mixture into the hot oil then flatten it using the bottom of the measuring cup.
Cook the latkes 2-3 minutes on the first side or until crispy and golden. Carefully flip each latke and cook an additional 1-2 minutes.
Remove from the hot oil and place on a rack set over a baking sheet to drain. Keep warm in a 180-degree oven if desired.
Garnish with thinly sliced scallion, lime wedges and the Gochujang Mayonnaise.
Notes
REHEATING: Latkes can be reheated in a 350-degree oven.
FREEZER-FRIENDLY: Place in an airtight container. Freeze 2-3 months. No need to thaw to reheat. Reheat in a 350-degree oven.
Nutrition
Serving: 1latke | Calories: 260kcal | Carbohydrates: 18g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 157mg | Potassium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8652IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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