Ingredients

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)

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

Step 1: In a small bowl, combine mayonnaise, 1 tablespoon gochujang, lime juice, and Sriracha. Stir well and refrigerate until ready to serve.

Step 2: Peel and grate the sweet potatoes. In a large mixing bowl, combine grated sweet potatoes, finely chopped onion, minced garlic, minced ginger, flour, beaten eggs, and 2 tablespoons gochujang. Mix thoroughly to combine.

Step 3: Heat about 1/3-inch of canola oil in a large non-stick skillet over medium-high heat until hot but not smoking.

Step 4: Using a 1/3-cup measuring cup, scoop even amounts of the sweet potato mixture into the hot oil. Press each portion down gently with the bottom of the measuring cup to flatten.

Step 5: Fry the latkes for 2-3 minutes on the first side until crispy and golden brown. Carefully flip each one and cook for an additional 1-2 minutes on the other side.

Step 6: Remove cooked latkes and place them on a rack set over a baking sheet to drain excess oil. Keep warm in a 180-degree Fahrenheit oven if desired while frying the remaining latkes.

Step 7: Serve the latkes garnished with thinly sliced scallions and lime wedges, alongside the chilled gochujang mayonnaise for dipping.

Tips & Variations

For extra crispy latkes, squeeze out excess moisture from the grated sweet potatoes before mixing.

Substitute all-purpose flour with gluten-free flour to make the recipe gluten-free.

Adjust the amount of gochujang in the mayo and batter to suit your preferred spice level.

Use avocado oil or vegetable oil as alternatives to canola oil for frying.

FAQs

Can I prepare the latke mixture ahead of time?

Yes, you can mix the batter up to several hours in advance and keep it refrigerated. Just give it a good stir before frying, as the ingredients may settle or thicken.

What can I use instead of gochujang?

If gochujang is unavailable, you can substitute it with a mix of chili paste and a touch of miso or soy sauce to mimic its spicy and umami flavor, though the taste will be slightly different.