2 yukon gold or russet potatoes (about 2 cups when grated)
2 sweet potatoes (about 2 cups)
2 eggs, lightly beaten
2⁄3 cup all-purpose flour
1⁄2 tablespoon fresh ginger, minced or grated
1⁄2 teaspoon allspice
1 teaspoon kosher salt
1⁄2 teaspoon black pepper
1 cup of vegetable oil or poultry fat
1) Grate the sweet potato and potato using the thick holes on a hand or box grater. Scoop up handfuls of the potatoes, wring out thoroughly over the sink and transfer to a large mixing bowl. Alternatively, use the grater attachment on your food processor.
2) Mix together the two potatoes, and add the ginger, allspice, beaten egg and flour. Stir to combine. Season mixture with the teaspoon of salt and ½ teaspoon of pepper, and stir thoroughly.
3) Line a large plate or cooling rack with a couple of layers of paper towel.
4) In a large cast-iron or heavy-bottomed pan, heat 1⁄8 inch of vegetable oil or fat over medium-high heat. Test the oil by dropping a small spoonful of the latke mixture into it; it should sizzle immediately. When the oil is ready, scoop batter using a 1⁄4 cup measure or an ice cream scoop, and drop into the pan, leaving at least 1 inch between latkes. Use the back of a spatula or a fork to flatten latkes slightly, so that they have an evenly flat surface. Cook for about 2 minutes per side, until latkes are evenly golden. Transfer finished latkes to the prepared plate or rack. If using a plate, make sure to lay down paper towels between layers of latkes. If not serving immediately, keep latkes warm in a 200-degree oven.
5) Replenish oil as necessary, making sure to maintain 1⁄8 inch in the pan. Do not replenish oil while latkes are in the pan.
6) If you’re serving latkes immediately, set them on the rack only briefly, until some of their oil has soaked into the paper towel. Then serve while still hot and crispy. Alternatively, you can fry all the latkes in advance, and then reheat them in a dry cast-iron or heavy pan until they start to sizzle. Be sure to reheat on both sides of the latkes before serving.