*Dates Jewish guy once* but learns how to make latkes from the internet. I guess when you hang out with someone for one minute, it doesn’t mean that you get the secret family recipe. I don’t remember the first time that I had latkes, but I do know that the thought of these fried bites makes my mouth water, especially when I fantasized about a dollop of sour cream on top. To all of my Jewish friends and one foe, happy Hanukkah to you! Also, if anything is sacrilege in this post text me ASAP!!!!
Sweet Potato Latkes
2-3 chives or green onion stalks, thinly sliced
1 large sweet potato, shredded
1/4 cup all-purpose flour
1/2 tsp. kosher salt
1/2 tsp. cracked black pepper
1 large egg
1/3 cup neutral oil for frying (I like grapeseed oil)
Cheesecloth or paper towel
1. Grate your sweet potato with a cheese grater. Set the grated potato aside in a bowl that’s lined with cheesecloth or paper towels, then gather into a pouch and squeeze out any excess liquid. Transfer into a dry bowl and set aside.
2. Next, crack your egg in a bowl and mix in your chives or green onions. In the bowl with your shredded potato, mix in your flour, kosher salt and black pepper. Then, add in your egg mixture and stir. Don’t worry if it looks a little on the dry side, your latke will still fry up nicely!
3. Finally, heat up your oil in a frying pan on medium heat. To test if your oil is ready, drop in a morsel of your latke mix and if it sizzles once it hits the pan, your oil is ready. Using an ice cream scooper or a soup spoon, drop your latkes into the frying pan, flattening down your mound with the backside of a spatula. Fry for a minute and a half on each side, or until it’s a crispy golden brown.
4. Once your latkes are ready to come out of the pan, set them aside on a bed of paper towels to soak up any excess oil. Top with a dollop of sour cream. Enjoy!