Denise says:
As Chanukah falls over Thanksgiving, why not celebrate culinary with these fusion sweet potato and carrot latkes. The secret of the perfect crispy latke is to ensure all surplus liquid has been squeezed out and the oil is piping hot. Then your latkes will not be soggy or greasy. Also latkes need to be well seasoned. If possible buy organic sweet potato and carrots and leave the mixture to rest before frying to allow the gluten in the flour to relax.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Makes: 24
Ingredients:
Ingredients2 sweet potatoes (approx. 500g) peeled and coarsely grated
2 white potatoes ( approx. 450g peeled and coarsely grated
6 carrots – (approx 600g) peeled and coarsely grated
2 onions –peeled and finely grated
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
6 eggs
2 teaspoons salt
Freshly ground black pepper – to taste
2 teaspoons baking powder
150g fine matzo meal
Vegetable oil ~ for frying
To serve: Apple Sauce and sour cream
Method
1) Using a food processor, grate the sweet potato, white potatoes, carrots and onion.2) Remove and with either kitchen paper or a clean cloth, squeeze out the excess water. You may need to do this several times.
3) Transfer the sweet potato mixture in to a large mixing bowl. Stir in the cinnamon, nutmeg, salt, pepper, baking powder and matzo meal.
4) Add the eggs and mix well.
5) Heat a large frying pan with oil about 2 cm deep. Then test the temperature with a cube of bread so when it bubbles on the top, the oil is hot enough.
6) With wet hands or a tablespoon, drop the mixture into the pan. Flatten slightly with the back of the spoon.
7) Pre-heat the oven to 200 C/ 400F/ Gas mark 6.
8) Cook for 2-3 minutes on each side or until golden brown. Transfer to a tray lined with baking parchment paper.
9) Oven bake for 15 minutes until cooked in the centre and crispy on the outside.
To serve the stylish way: Dust the plate with cinnamon and serve with apple sauce and sour cream.
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