Sweet Potato Latkes with Gochujang Mayo
Updated Jul 14, 2021, Published Dec 15, 2020
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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!
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
Sweet Potato Latkes with Gochujang Mayo
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
- For perfect portions, use a 1/3 cup stainless steel measuring cup to drop the latkes into the oil and flatten them with the bottom of the measuring cup.
- Start at the handle of the skillet when dropping the latkes into the skillet and work in a clockwise pattern. This way you can easily keep track of which latkes went in first.
- Flip the latkes AWAY from you so you don’t get splashed with hot oil.
- Latkes can be reheated in a 350-degree oven.
- Place in an airtight container. Freeze for 2-3 months.
- No need to thaw to reheat. Can be reheated from frozen in a 350-degree oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Is there a way to make this vegan (without eggs)?
Hi, Thanks so much for your question. Are you familiar with ground flaxseed? It’s often called “flax egg” in recipes. Start with 2 tablespoons combined with 1/4 cup warm water and see how it holds together. A little extra flour will help hold it together, too. Then, use a vegan mayonnaise in place of regular mayonnaise. Thanks again and let me know how it worked!
I was wondering if anyone has frozen these after they’ve been fried and then popped them in the air fryer to recrisp?
Hi, Leah, Thanks so much for your question. Yes, we freeze sweet potato latkes and vegetable fritters such as these Zucchini Corn Fritters all the time and they come out great. I would recommend placing them on parchment paper-lined baking sheets, freeze, and when solid, take them off and place into freezer bags. If you want to place them in a plastic container right away, make sure you place parchment paper between the layers so they don’t all freeze together. You don’t even need to thaw them; just place them in a toaster oven or your air fryer and heat through. Thanks again and hope you enjoy!
Wonderful and easy to make.
Hi, Eileen, Thanks so very much and glad you enjoyed. Thank you also for the wonderful review!
The recipe is super easy and the results are excellent. We’ve been eating the Gochujang mayo on everything!