dinner
Sweet Potato Latkes with Sriracha Creme Fraiche
Recipe by: Marissa Lippert for Jewish Food Society
Time: 1 hour
Servings: 20-30 latkes
We teamed up with our friends at the Jewish Food Society to share their recipe for potato latkes with a twist, just in time for Hanukkah!
Jewish Food Society is a non-profit organization that works to preserve, celebrate and revitalize Jewish culinary heritage from around the world. Check out Jewish Food Society's digital archive for more recipes and stories from around the world. This recipe was shared by Marissa Lippert — read more about her family story in "Schmaltzy Spotlight / Marissa Lippert: From the Bronx to Virginia to the Village."
For the Latkes
Ingredients
- 3 lbs sweet potatoes, peeled and grated
- 2 medium onions, peeled and grated
- 3 eggs
- 6 to 8 tablespoons all-purpose flour
- 1 tablespoon plus 1 ½ teaspoons low-sodium soy sauce or tamari
- Kosher salt to taste
- White pepper to taste
- ¼ teaspoon cayenne pepper or Korean chili flake
- 1 to 1 ½ cups Brightland AWAKE olive oil for frying
For Serving
Ingredients
- 8 oz creme fraiche
- 2 teaspoons to 4 teaspoons sriracha hot sauce, depending on desired heat
- 2 tablespoons chives, finely minced
Instructions
- 1 Grate sweet potato and onion on a box grater and squeeze out excess water. The less water in the mix, the crispier the latke.
- 2 Mix in the eggs and flour, tablespoon by tablespoon until a nice cohesive consistency is achieved. Add the soy sauce/tamari, salt, pepper and cayenne/Korean chili flake with the potatoes and onions and mix well.
- 3 Heat about 1/4 -inch worth of oil in a large sauté pan over medium-high heat.
- 4 Make mini latkes from mixture, each about a small palmful worth, pressing out excess liquid before placing in oil. Fry until they’re golden brown and crispy, about 3 minutes on each side. Place on a plate lined with paper towels to absorb excess oil.
- 5 Whisk sriracha into crème fraiche.
- 6 Serve crème fraiche with latkes along with chives (and applesauce if desired).
Photo credit: Penny De Los Santos
