Sweet Potato Latkes are a spicy, crispy and delicious vegetarian main or side dish! The Gochujang Mayonnaise is the perfect accompaniment!
The inspiration behind this recipe:
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 Mayonnaise!
What are latkes?
Latkes are a crunchy, fried pancake made with potatoes or other vegetables that originated in Eastern Europe, specifically with the Jewish culture. They're different from fritters which are deep-fried cakes that are coated in batter and filled with another ingredient such as seafood. They're also different from pancakes which are made with batter and 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 Mayonnaise:
They're super easy so let's get to making them!
- First, make the Gochujang Mayonnaise. Simply 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 ½ cup or approximately ⅓-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 ⅓-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 that you don't get splashed with hot oil.
That's it! Crispy, sweet, spicy, delicious!
Serve garnished with thinly sliced scallions and lime wedges and the Gochujang Mayonnaise.
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
- Cuban Picadillo Recipe with Turkey and Sweet Potatoes
- Vegan Thai Green Sweet Potato Curry
- Spicy Tahini Pork Medallions with Harissa Roasted Sweet Potato Wedges
Sweet Potato Latkes with Gochujang Mayonnaise
- 1 cup mayonnaise - regular or reduced-fat
- 1 tablespoon gochujang
- 1 tablespoon lime juice
- 2 teaspoons Sriracha hot sauce
- 2 pounds sweet potatoes - (2 large or 4 small)
- ½ medium onion - finely chopped
- 3 cloves garlic - minced
- 1 tablespoon minced ginger
- ⅔ cup all-purpose flour
- 3 large eggs - beaten
- 2 tablespoons gochujang
- ½ cup canola oil - for frying (or as needed for a depth of approximately ⅓-inch)
- Thinly sliced scallions - for garnish
- Lime wedges - if desired
- Combine ingredients in a small bowl. Refrigerate until ready to serve.
- Combine grated sweet potatoes, onion, garlic, ginger, flour, eggs and gochujang in a large mixing bowl.
- Heat approximately ⅓-inch oil in a large non-stick skillet over medium-high heat.
- Using a ⅓-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.
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.
Leah Santovin says
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!
Eileen F Gray says
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!