I wish I could say I'm done preparing for my house warming party on Sunday, I'm not. As always I am sure I will get it all together within the next few days. I need to plan, clean, organize, cook, write lists and then do all of that some more. I decided to take a much needed break to share a great recipe with you all. It's one I literally stumbled upon this week while playing around in my kitchen. I usually plan my recipes, thinking of flavors that work well to compliment each other etc. This one just happened.
Latkes are fundamental part of my Chanuka. They are potato fried goodness, nothing to be shocked about there! Each year I prepare some of the classic ones of course and I also have fun thinking of new creative ways to take my latkes up a notch. Last year it was beet latkes and some that had a jalapeno apple salsa. Being that Thanksgiving and Chanuka cross this year, the ones I'm about to share with you turned out to be absolutely perfect with the main ingredient being sweet potato.
If you love a good latke like I do, then you really need to try version, the grapes may sound a bit funky but I am being honest when I say, these turned out utterly fantastic!
Sweet Potato Latkes with a Grape Salsa
Yields: about 12 Medium Latkes
1 Large Sweet Potato
1 Large Yukon Gold Potato
1 Medium Sized Onion
1/4 Cup Flour
1/2 Tsp. Baking Powder
Salt & Pepper to taste
A sprinkle of All Spice
Oil For Frying
15 Grapes, Chopped Small
1 Small Red Onion, Chopped Small
1 Green Chili Pepper, Chopped Small
2 Tablespoons Olive Oil
1 Teaspoon Lemon Juice
2 Splashes Red Cooking Wine
1 Teaspoon Maple Syrup
Salt & Pepper to taste
1. Peel the sweet potato and regular potato and put them through a food processor fitted with a shredding blade. Add in the onion.
2. Move the shredded vegetables into a large mixing bowl and add in the egg, flour, baking powder salt, pepper and all spice. Mix well.
3. Pour some oil into a cast iron skillet. It should reach about an inch or so up the side of the pan. Heat it up until it's sizzling and then lower it to a low-medium flame.
4. Once the oil is ready to fry you can start making the latkes. I like to work with clean hands and measure out a patty about the size of my palm. That's about 2-3 tablespoons. Drop them in one at a time. Make sure not to overcrowd them so only 2-3 should fry at a time depending how large your skillet is. Press them down with the back of a spatula and allow them to cook for about 2 minutes before flipping them. You will want to make the judgement of wether they are browned and cooked through on the inside at this point too. Remove each of them to a paper towel lined plate when they are finished frying.
5. Combine the chopped grapes, red onion and green chile along with the olive oil, lemon juice, maple syrup, red wine, salt and pepper and serve each latke with a spoonful of this salsa mixture.
Thanks so much for stopping in!
If you do cook up some of these latkes, please do share your feedback or photos, I absolutely love hearing from you!
Look out for part 3 of my Chanuka gift guide series coming soon!
You can also follow me with: