Sweet Potato latke
Ingredients
- 1 Lb sweet potato
- 1/2 Lb gold or white potato
- 2 large Eggs
- 1 to 2 cups matzo meal
- 1/4 cup corn starch
- 1/4 Lb margarine
- 1/4 cup chopped chives or scallions
- 1 Tbsp Maple syrup
- kosher salt and ground black pepper
Instructions
- Peel regular and sweet potatoes and shred into a large mixing bowl. I find the best shredder is the attachment for a food processor. If you don't have the attachment, you can hand grate as well.
- Press the potatoes down and extract any excess liquid.
- Whisk the eggs and add in. Then add 1 cup matzo meal, the cornstarch, chives or scallions, maple syrup and salt and pepper.
- melt the margarine and put 1/2 in the potato mix. Reserve the rest for cooking the latkes.
- Mix the latkes, adding more matzo as needed if it is too wet.
- Heat the margarine in a saute pan over medium high heat. Scoop latke mix into silver dollar sized balls and press down until flat in the hot pan. Cook about 1 to 2 minutes per side until golden brown. If they are thin enough, they should cook all the way through. If they are a little thicker, you can turn down heat and cook longer or finish them in the oven.
- Serve hot with home made apple sauce.
Notes
You can make larger for use as a side dish or smaller as an appetizer.
These are intended for Passover. If you are making them at other times of the year you can use flour in addition to or in place of the matzo meal.
If you aren't serving with meat, you can add a little dairy as well to make them richer. You can also serve with sour cream, creme fraiche, or a Greek yogurt.
I add in corn starch to give a little crispness to them when they fry up. You can skip the corn starch if you don't have and/or substitute matzo or flour. Or you can use a gluten free flour if you want.