Potato pancakes are the signature dish for Hanukkah because they are fried in oil. Dishes fried in oil represent the holiday miracle. Here the Idaho russet is blended with the American sweet potato sometimes called a yam. While it isn’t truly a yam, the flesh is bright orange and sweeter than the lighter colored sweet potato. The starch and moisture in the russet potato helps the pancakes keep their shape and fry crisply, while the sweet potato adds a faint sweet flavor and orange color.

This no-fail method first purees the eggs and onions in the food processor until fluffy and then pulse in the potato chunks until they resemble finely grated potatoes — quicker than grating the potatoes and onions. I usually test one in hot oil before I start cooking a batch to make sure they are seasoned just right. I like to use a small ice cream scoop to drop the batter into the hot oil; you can also use a ladle or large spoon. A make-ahead recipe follows.

Diane’s potato pancake tips

Sweet Potato Pancakes

Serves 4 to 6

1 onion, quartered

2 large eggs

1 unpeeled russet potato (8 to 12 ounces), scrubbed and cut into 2-inch cubes

1 sweet potato (sometimes called a yam) (8 to 12 ounces), peeled and cut into 2-inch cubes

Salt and freshly ground black pepper to taste

2 tablespoons flour

Canola oil for frying

Sour cream and applesauce for serving

1. In a food processor fitted with the metal blade, puree the onion and eggs together until smooth and fluffy. Add the potatoes and pulse until the mixture is finely chopped but still retains some texture. Add the salt, pepper, and flour and quickly process to combine. Do not overprocess. Pour the batter into a medium bowl. Cover the bowl with plastic wrap and let the batter sit for 15 minutes.

2. In a large nonstick skillet, heat 3/4-inch oil over medium-high heat. Dollop 1 tablespoon batter into the skillet to test the oil. If it is hot enough, the pancake will begin to sizzle and brown. Spoon a tablespoon of the batter into the skillet, leaving a little room between each pancake. Flatten them with the back of a spoon and use the spatula to round the sides, if necessary. Fry the pancakes for two to three minutes, or until they are golden brown on the bottom, then turn them and brown the other side, about two more minutes.

3. Transfer the pancakes to a sheet pan lined with two layers of paper towels. To serve now, place the pancakes on a platter and serve immediately. If you are not serving them right away, place on a baking sheet and keep warm in a preheated 250-degree oven for up to 30 minutes. Serve sour cream and applesauce on the side.

Make ahead: To freeze the potato pancakes, once they’ve cooled down on the paper towels, lay them on a double sheet of aluminum foil and enclose the pancakes tightly in the foil. Place on a flat surface in the freezer up to one month.

When ready to serve, preheat the oven to 425 F and place the foil packets on a baking sheet. Remove the top sheet of foil so that the pancakes will bake evenly. Bake the frozen pancakes for 5 to 7 minutes, or until brown and crispy.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.