Lacy double potato latkes

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15 min


16 to 18 latkes

* PLUS Cooking time: 6 minutes


  • 3 medium peeled potatoes , preferably Yukon Gold
  • 1 large peeled sweet potato
  • 1 small onion
  • 3 eggs
  • 1/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 cup chopped fresh parsley
  • 1 tsp celery salt
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cups vegetable oil


  • Using the large holes on a box grater or food processor, grate peeled potatoes. Squeeze as much liquid as you can from potatoes. Place on a paper towel-lined baking sheet. Cover with more towels and press down. Thinly slice onion. In a large bowl, whisk eggs with flour, baking powder, parsley, celery salt, salt and pepper. Add onion and potatoes. Stir to evenly mix.
  • Pour enough oil into a large deep frying pan (do not use non-stick) to come 1/2 in. (1 cm) up the side and set over medium-high. When hot, pack potato mixture into 1/4 cup (50 mL) dry measure. Carefully turn into pan and flatten slightly using a fork or spatula. Repeat, fitting 2 more latkes in pan. Do not crowd pan. Fry until golden, 3 to 4 min. per side. Remove to a paper towel-lined plate. Repeat with remaining ingredients.

Nutrition (per serving)

  • Calories
  • 113,
  • Protein
  • 2 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 244 mg.

This version of the latke includes sweet potatoes and thin slices of onion (instead of grated) creating a lacy texture and colourful look.