Sunday, January 21, 2018

Sweet Potato Latkes with a Honey Mustard Yogurt Sauce

What is a Latke? Is it Cheese? Is it a potato? Was it cheese and now it’s a potato? If I’m reading correctly the story involves around the oil or schmaltz and what was readily available at the time to fry in it. Now it’s grated potatoes and flour fried in olive oil a traditional food made for Hanukkah. It’s almost exactly like the Kartoffelpuffer the Germans serve at Christmas.

You might want to call it a potato pancake, but my potato pancakes are made from leftover mashed potatoes, not grated and pan fried, not deep fried. Mashed potatoes weren’t even known back in the days when latkes were said to be made. And I think the Brits were the first to mash their potatoes.

Anyway, I’m going to make two versions of latkes these sweet potato latkes with a honey mustard yogurt sauce and fried in a walnut oil. Then a more traditional latke with red potatoes fried in a garlic olive oil and served with sour cream and chives. Which do you prefer Sweet or Savory? Serves 4


1 large sweet potato, peeled and grated
1/2 onion, grated
2 eggs
1/4 teaspoon pepper
1/2 teaspoon salt
1 tablespoon flour
Enough Walnut oil for 1/4 depth in skillet
2 green onions chopped for garnish, optional

1 cup plain yogurt
2 tablespoons honey mustard dressing, or more to taste


In a medium size bowl combine the first 6 ingredients mix well. On a plate or baking sheet line with paper towels prepare the latkes. Form a ball then press down to make a patty. In a skillet pour enough oil for 1/4 depth. Heat oil on medium/high heat, but do not let smoke. Place latke in oil and cook on both sides until brown. Place on paper towel. Serve with honey mustard yogurt sauce and garnish with chopped green onions (optional). Yum Yum 😋 

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