Category: latkes

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Gingered Sweet Potato Latkes with Wasabi Sour Cream

These latkes have become a family tradition.  I am not a big fan of standard potato latkes (heresy, I know), so I developed these instead.  A food processor really speeds this process along.  Crispy, light, and with a kick of ginger, these latkes will spice up your festival of lights.

Serves: 2 as a main course, 4 as a side.  Easily doubled, tripled, etc.
Time: 40 minutes

Ingredients:

Latkes:
1 large sweet potato, grated
1 medium onion, grated
5T cornstarch
4T grated ginger to taste
1t salt
1 c cashews, chopped finely
3-4 eggs, beaten
1/2 c olive oil or more for frying (I like the taste of olive oil, but feel free to use a neutral oil like canola or coconut oil for a sweeter taste).

Wasabi Sour Cream:
1 c sour cream
1 t wasabi powder, or to taste

Directions:
1) Toss all ingredients except the eggs into a large bowl.
2) Add eggs.  Mixture should be slick and begin to bind together, but should not be soggy.
3) Heat 1/4-1/2 c oil in a skillet over high heat until very hot.
4) Scoop mixture into skillet and flatten into patties.  Fry in batches, turning once, until golden-brown on both sides.  This should take approximately 2-4 minutes per side.
5) Meanwhile, stir together the wasabi powder and sour cream to taste.  

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Recipe: (Buttery) Sweet Potato Latkes with Walnuts and Sage

Exotic Latkes! Nutrient-rich sweet potatoes and omega 3-packed walnuts plus frying in heart-healthy olive oil make these much healthier than regular latkes. An ice cream scoop makes uniform latkes. Frying in butter as well as oil adds an optional extra touch of miracle. Happy Hanukah!

Serves: 4 as a main course, more as an appetizer, easily multiplied
Total Time: 45 minutes (including chopping)

1 large sweet potato (yam), peeled and grated
1 medium onion, grated
1 c walnuts, coarsely chopped
1 T sage
1/2 c flour, or 1/4 c flour and 1/4 cup whole wheat flour, or 1/4 c flour and 1/4 c cornmeal
5+ eggs, beaten
1 T salt plus more to taste
1/2 T ground black pepper, to taste
olive oil
butter or margarine (optional)

Tip: To speed up the chopping, I chop the nuts in the food processor, then grate the sweet potato and onion in the food processor without cleaning the bowl.

1) Combine grated sweet potatoes, onion, walnuts, sage, salt, and pepper in a large bowl. Toss thoroughly.
2) Stir in the eggs. Mix well until mixture looks uniformly slick. Add another egg if necessary for batter to hold together.
3) Heat 1 T oil and 1 T butter or margarine (or 2 T oil) in a skillet. Use an ice cream scoop to scoop out batter. Fry 1-2 minutes/side.
4) Drain on towels (clean dish towels or paper towels).
5) Repeat as necessary, keeping early batches crisp in the oven on a 300-degree baking sheet.
6) Serve plain, or with applesauce and/or lowfat sour cream. Try sprinkling a little nutmeg and/or black pepper into the applesauce.

Posted on

Recipe: (Buttery) Sweet Potato Latkes with Walnuts and Sage

Exotic Latkes! Nutrient-rich sweet potatoes and omega 3-packed walnuts plus frying in heart-healthy olive oil make these much healthier than regular latkes. An ice cream scoop makes uniform latkes. Frying in butter as well as oil adds an optional extra touch of miracle. Happy Hanukah!

Serves: 4 as a main course, more as an appetizer, easily multiplied
Total Time: 45 minutes (including chopping)

1 large sweet potato (yam), peeled and grated
1 medium onion, grated
1 c walnuts, coarsely chopped
1 T sage
1/2 c flour, or 1/4 c flour and 1/4 cup whole wheat flour, or 1/4 c flour and 1/4 c cornmeal
5+ eggs, beaten
1 T salt plus more to taste
1/2 T ground black pepper, to taste
olive oil
butter or margarine (optional)

Tip: To speed up the chopping, I chop the nuts in the food processor, then grate the sweet potato and onion in the food processor without cleaning the bowl.

1) Combine grated sweet potatoes, onion, walnuts, sage, salt, and pepper in a large bowl. Toss thoroughly.
2) Stir in the eggs. Mix well until mixture looks uniformly slick. Add another egg if necessary for batter to hold together.
3) Heat 1 T oil and 1 T butter or margarine (or 2 T oil) in a skillet. Use an ice cream scoop to scoop out batter. Fry 1-2 minutes/side.
4) Drain on towels (clean dish towels or paper towels).
5) Repeat as necessary, keeping early batches crisp in the oven on a 300-degree baking sheet.
6) Serve plain, or with applesauce and/or lowfat sour cream. Try sprinkling a little nutmeg and/or black pepper into the applesauce.