A fun and delightful twist on a Hanukkah classic.
Sweet Potato Latkes with Apple Chutney & Cinnamon Sour Cream
Chef Stephanie Banyas
Makes 12-14 Latkes
1 hours
Jewish American Fusion
Appetizer
A fun and delightful twist on a Hanukkah classic, these sweet potato latkes, make the perfect addition to any main course or a wonderful appetizer.
Ingredients
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2 tbsp unsalted butter or neutral oil
2 shallots, or 1 cup yellow onion, chopped (approximately ½ large onion)
3 cups tart and sweet apples (such as Granny Smith, Pink Lady, Braeburn), peeled, cored and chopped (about 2-3 medium apples) OR 1 jar good quality apple sauce
¾ cup golden raisins, cranberries or cherries
¼ cup brown sugar
1 tsp ground cinnamon
¼ tsp ground allspice
3 tbsp apple cider vinegar
1 tsp orange zest
¼ cup fresh-squeezed orange juice (approximately 1 orange)
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2 lbs sweet potatoes (2-3 large)
1 small yellow onion, peeled
2 large eggs
2 scant tsp kosher salt
½ tsp ground cinnamon
2 tbsp maple syrup
2-5 tbsp potato starch or ¼ cup matzo meal or flour or panko
1 cup vegetable oil
1 cup sour cream or crème fraiche mixed with 1 tsp ground cinnamon
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7-Cup Food Processor
Box Grater
Fine Mesh Sieve
Cast Iron Skillet
Directions
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Peel and cut the apples and onions into small pieces.
Heat oil or butter in a large pot and add the the onion, apple and spices. Cook until everything smells fragrant and the onions begin to turn translucent.
Next add the rest of the ingredients (brown sugar, apple cider vinegar, orange zest and juice) to the pot and mix until combined.
Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to a simmer and continue cooking, stirring occasionally for 30-50 minutes, until the liquid has evaporated and the apples are very soft.
Remove from heat and mash with a fork until desired consistency is reached. Add the raisins and allow to cool.
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Preheat oven to 425°F. Set a rack over a baking sheet.
Peel the potatoes, then coarsely grate them with the onion together in a food processor or by hand using a box grater. Place the potato and onion mixture in a fine sieve and press down firmly with a wad of paper towels to remove excess moisture.
Stir and repeat a few times with fresh paper towels until the liquid is mostly drained. Transfer the potato and onion mixture to a large bowl and mix in the eggs, salt, and starch of choice.
Heat ½-inch of oil in a nonstick or cast-iron pan over medium heat until it begins to shimmer. Form tablespoon-sized portions of the mixture into rounds and carefully place in the hot oil pressing down to flatten.
Cook until the bottom begins to turn golden brown, about 2 minutes, flip over and continue frying until bottom is golden brown and crispy, about 2 minutes longer.
Remove with a slotted spatula to the prepared baking sheet. Once you have fried all the latkes, heat in the oven for a few minutes.
Serve immediately with sour cream and apple chutney or drizzled with maple syrup or honey, if desired.