The combination of cinnamon and ginger make these sweet potato latkes otherworldly. The blend of sweet and mildly spicy provides a little bit of heat and turns these latkes from ordinary to memorable.
Makes about 12 large latkes
Ingredients
2 sweet potatoes, about 1 lb., peeled
2 firm-tart Granny Smith or similar apples, unpeeled, cored, and quartered
1 medium onion, peeled and sliced
2 large eggs, lightly beaten
½ cup matzah meal
2 tsp. coarse kosher salt
1 tsp. freshly ground black pepper
1 tsp. cinnamon
1 thumb-sized piece of ginger, about ½ oz.
Canola oil, for frying, about 2 cups
Sour cream and applesauce for serving
Preparation
1. Using an electric food processor fitted with the shredding blade, shred the sweet potato, onions and green apples. Shred the ginger, unpeeled, into the processor’s work bowl.
2. Beat the eggs and mix in the salt, pepper and cinnamon.
3. Add the egg mixture to the latke mix. Gently fold in the matzah meal. Because the sweet potatoes do not release starch, you will not have to drain them nor wait to begin cooking.
4. In a heavy bottom skillet, Dutch Oven, or even a wok, preheat your oil to 370° over a medium high flame. You can test the heat of the oil by dropping in a bit of batter and see whether it crisps quickly.
5. Using your hands, form the latkes into patties about 2 ½” wide and fry for 3-4 minutes on each side.
Sprinkle with a little more salt, pepper and even cinnamon if you like.
Tips
You can make the batter ahead by a couple of hours, refrigerate, and then fry them when you are ready to eat.
Sweet potatoes will cook more quickly than white potatoes. Use caution and do not let them burn.