By: Nikki Hamburger
Welcome to my cooking blog. My name is Nikki and I moved to Providence, RI about five years ago. I was born and raised in Washington State. I went to culinary school right out of high school and worked in restaurants, hotels, and country clubs. I absolutely love cooking. It’s one of my biggest passions in life.
Since Hanukkah is in full swing, it’s time to talk about fried food. Everyone loves latkes. Whether you like them with applesauce or sour cream (or both) you can’t go wrong. I want to give you my little twist on the traditional latke so we are going to make sweet potato latkes today. Mine is a savory recipe but I am including a way to make this recipe into a sweet version that you could serve as dessert. Let’s get started.
Start by getting your first three ingredients ready. Peel your sweet potatoes. Take the skin off your onions and garlic. You may choose to use a food processor or hand shred the vegetables with a grater. (I personally have a food processor to shred all of my ingredients.) If you are using a grater, leave your veggies whole in order to hold them more easily. If you are doing it the lazy way like I do, cut your onions in quarters and your sweet potatoes into a size that will fit into the hole of your food processor.
Once those ingredients are shredded, place them in a large bowl. (You may have grated straight into a large bowl if you were hand grating). Next add cornstarch, salt, pepper, eggs, matzo meal, and parsley.
Add vegetable oil into a flat, wide fry pan or skillet (about a ½ inch up the side). Heat your pan on a medium to medium high heat. While your oil is heating, it is time to form your latkes. Use about ¼ cup of the mixture to make each patty. Roll them as if you were making a meatball and then flatten them out.
Test the oil by placing a small amount of sweet potato mixture into the oil. If the oil starts bubbling, it is ready. If not wait till the piece floats to the top of the oil and starts bubbling.
Once both sides are a nice golden color it’s time to take them out of the oil. Line a plate or tray with two layers of paper towel. Place your latkes on the paper towel to drain. Serve right away with either applesauce or sour cream (or both).
Alternate sweet version
If you would like to make the latkes into a sweeter version, leave out garlic, salt, pepper, onion, and parsley. Instead add ¼ cup sugar, ¼ teaspoon nutmeg, ½ teaspoon cinnamon, and ¼ teaspoon ground clove. Follow the rest of the directions the same way.
I hope that you delight in making your own latkes and enjoy them with your family and friends. I also hope your Hanukkah is filled with the Love, Light and Laughter of the season.