Sweet Potato Latkes with Gochujang Mayo Recipe
Crispy and flavorful Sweet Potato Latkes infused with garlic and ginger, served with a spicy and tangy Gochujang Mayo dipping sauce. These latkes are pan-fried to golden perfection and garnished with scallions and lime wedges for a delicious appetizer or snack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: About 12 latkes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean-American Fusion
Ingredients
Scale
Gochujang Mayonnaise
- 1 cup mayonnaise (regular or reduced-fat)
- 1 tablespoon gochujang
- 1 tablespoon lime juice
- 2 teaspoons Sriracha hot sauce
Sweet Potato 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
- Prepare Gochujang Mayonnaise: In a small bowl, combine mayonnaise, gochujang, lime juice, and Sriracha hot sauce. Mix well until smooth. Refrigerate the sauce until ready to serve to allow flavors to meld.
- Mix Latke Ingredients: In a large mixing bowl, combine grated sweet potatoes, finely chopped onion, minced garlic, minced ginger, flour, beaten eggs, and gochujang. Stir thoroughly until all ingredients are evenly mixed, forming the latke batter.
- Heat Oil: Pour canola oil into a large non-stick skillet, heating it over medium-high heat to approximately 350°F (175°C), ensuring about 1/3 inch depth for shallow frying.
- Form and Fry Latkes: Using a 1/3-cup stainless steel measuring cup, scoop even amounts of the potato mixture and carefully drop into the hot oil. Flatten each latke gently with the bottom of the measuring cup to form an even patty.
- Cook Latkes: Fry the latkes for 2 to 3 minutes on the first side until they turn crispy and golden brown. Carefully flip each latke and cook for an additional 1 to 2 minutes on the other side until cooked through and browned.
- Drain and Keep Warm: Remove cooked latkes from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Optionally, keep the latkes warm in an oven preheated to 180°F (82°C) while proceeding with the remaining batter.
- Serve: Garnish the latkes with thinly sliced scallions and lime wedges. Serve alongside the chilled Gochujang Mayonnaise for dipping.
Notes
- Ensure the oil is hot enough before frying to prevent the latkes from absorbing too much oil and becoming soggy.
- Drain latkes on a rack instead of paper towels for a crisper texture.
- Adjust the amount of gochujang according to your spice preference.
- If the latke mixture feels too wet, add a little more flour to help bind it.
- For a lower-fat option, consider air frying the latkes, though the texture will differ from shallow frying.
Keywords: sweet potato latkes, gochujang mayo, Korean fusion, appetizer, fried latkes, spicy mayo, gluten free option
