Hanukkah’s here, and what better way to celebrate than with some delicious fried goodness?
You guys may have some sweet potatoes left from Thanksgiving – we certainly do! We wanted to use them up and make a classic dish in a non-traditional way. We love Jewish holiday foods, but want to spice them up with a saucey twist. Thus, the idea of sweet potato latkes was born!
We used this recipe from Blue Kale Road as inspiration.
Sweet Potato Latkes with Ginger and Sesame
Makes 14 – 2 1/2 inch latkes
2 medium sized (about 1 1/4 pounds), scrubbed
4 green onions (including the white parts), finely chopped
2 heaping tablespoons freshly grated ginger
1 tablespoon black sesame seeds
3 tablespoons all-purpose flour
1 teaspoon kosher salt
2 eggs, lightly beaten
Canola oil for frying
Our Sweet Jalapeño or Hot Habanero Ketchup if you prefer spicier)
- Grate the potatoes (you can leave the peels on) into a large mixing bowl.
- Add the green onions, grated ginger, sesame seeds, flour and salt. Lightly tossing with your fingers to mix. Add beaten eggs and stir with wooden spoon.
- Line a rimmed baking sheet with paper towels.
- In a large frying pan, add 1/2 inch oil and heat over medium-high heat. Test temperature by dropping a smidgen of the batter to pan. If it sizzles and floats to the top – you’re ready to go!
- With a large tablespoon, gently place scoops of the potato mixture in the hot oil (the patties should measure about 2 1/2 inches across). Do not crowd the pan.
- Fry latkes for a 3-4 minutes until nicely browned. When the edge lifts easily, gently flip. Fry other side until golden brown and crispy, about 3 more minutes. NOTE: you may need to lower the heat a bit if oil gets to hot. Also, if adding oil, give it time to heat back up.
- Remove latkes to the lined baking sheet to drain. Repeat frying latkes until all batter is gone. Adjust the heat as needed (may have to lower a bit if the oil gets too hot and edges start to burn a bit) and add additional oil as needed. Once drained move to a serving platter.
- Serve with a trio of sauces: Sweet Ginger Saucey Sauce, Sweet Jalapeño or Hot Habanero Ketchup and sour cream.
Making the latkes ahead of time? Simply store them at room temperature on paper towels and rewarm on a baking sheet before serving.