Ingredients

 14 ounces (400 grams) potatoes, preferably White Rose

 10 1/2 ounces (300 grams) sweet potatoes

 12 1/3 ounces (350 grams) Mexican squash

 9 ounces (250 grams) yellow onions

 1 1/2 tsp salt, divided

 2 quarts (800 ml) vegetable oil, for deep-frying

 2 ounces (60 grams) breadcrumbs (not panko)

 1/4 tsp coarsely ground black pepper

 2 large eggs

 Yogurt Dip

 7 ounces (200 grams) full-fat plain yogurt

 1 tablespoon extra-virgin olive oil

 Pinch of salt

 1/3 ounce (10 grams) chopped fresh mint leaves, plus whole leaves for garnish  

 Date syrup or molasses

 Directions

Peel the potatoes, sweet potatoes and squash. Using the large holes of a box grater or food processor blade, grate the potatoes, sweet potatoes, squash and onion. Place all of the grated vegetables in a large strainer set over a bowl and sprinkle with about a teaspoon of salt. Using your hands or a large spoon, mix to disperse the salt and let sit for 45 minutes. Squeeze it and press it down a bit to help drain the liquid as much as possible. 

Pour the oil into a large, deep, heavy-bottom frying pan, preferably non stick, to a depth of about 2 inches and heat to 375°F over medium-high heat. 

While waiting for the oil to heat, transfer the grated vegetables to a large bowl. Add the breadcrumbs, pepper and the remaining ½ teaspoon of salt. Using your hands, mix well. Add the eggs and mix again. 

When the oil has reached 375°F, measure 1 tablespoon of the vegetable mixture and form it into a ball. Using your hands, squeeze a bit more of the remaining liquid from it and drop into the oil. Working in batches, repeat with the mixture, taking care not to overcrowd the oil. Fry until deep golden brown, 2 to 3 minutes on each side. Use a skimmer to remove the latkes from the oil and place them on a cooling rack or a plate lined with paper towels. 

Make the yogurt dip: In a small bowl, combine the yogurt, olive oil, salt and chopped mint leaves. Drizzle date molasses on top. Garnish with whole mint leaves. 

Serve the latkes while still hot with yogurt dip on the side.