Sweet Potato-Apple-Collard Latkes

Adapted from The Apple Lover’s Cookbook by Amy Traverso.

Makes 25-30 latkes.


2 pounds sweet potatoes

3 large firm-tart apples (about 1 1/2 pounds), unpeeled, cored, and quartered lengthwise

8 medium shallots

6 collard leaves, finely chopped

6 large eggs, beaten

1 cup matzo meal or bread crumbs

1 tablespoon coarse kosher salt

1 teaspoon freshly ground pepper

1 teaspoon cumin

1 teaspoon dried Italian seasoning

Vegetable oil for frying


  1. Using the coarse side of a box grater or a food processor fitted with a medium grating disk, grate the potatoes, apples, and shallots. Toss together with the collard greens in a large bowl. Add the eggs, matzo meal, and seasonings, and toss to mix well.
  2. Preheat the oven to 200° F. Pour 3/4 inch of oil into a skillet over medium-high heat. When the temperature reaches 370° F, scoop 1/4 cup potato mixture from the bowl, then gently drop that mixture out onto a wide spatula (the point is to keep your hands as clean as possible). Press into a patty about 1/3 inch thick with your hand, then gently slide the pancake into the hot oil. Cook three or four pancakes at a time (do not crowd the pan) until the edges are crispy and well browned and the undersides are golden brown, 4 to 5 minutes. Gently turn and cook until the other sides are golden brown, 2 to 3 minutes longer.
  3. Transfer the pancakes to paper towels to drain briefly, then arrange in a single layer on baking sheets and keep warm in the oven while you cook the remaining pancakes. Serve hot, with sour cream and applesauce.

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