Wednesday, December 1, 2010

Sweet Potato and Leek Latkes

During this year's Festival of Lights, we invite you to try CKCA Culinary Arts Alum (Spring '09) Liz Kratz's recipe for Sweet Potato and Leek Latkes. This savory pancake is fantastically delicious and is sure to brighten up your Chanukah table this year and every year to follow. Sweet potatoes are a nice departure from regular white potatoes, so after you have made classic latkes for a few nights, you might enjoy this gourmet twist on a well-loved favorite.


6-7 large sweet potatoes, peeled and grated, or chopped fine in food processor
6 leeks, white and very light green parts only, washed carefully and chopped fine in food processor
3 eggs
1 and 1/2 to 2 tsp kosher salt (or to taste, 2 tsp makes a very savory latke)
1 tsp ground black pepper
1/4 cup flour
vegetable oil for frying (I recommend Mazola Corn Plus!)


Let grated or chopped sweet potatoes drain in a colander or squeeze dry with a clean towel. Combine with other ingredients. If mixture is too moist, add slightly more flour. Heat 1/4 inch of oil in a wide bottomed pan until very hot, and fry latkes approximately 3 minutes on each side until brown and crisp. Drain on paper towels and transfer to a 300 degree oven to keep warm until ready to serve. It's best not to keep latkes in oven longer than half an hour, otherwise they will get soggy. To make in advance, cool latkes immediately after frying and then heat in oven a half hour prior to service.

Serve latkes hot, with applesauce, smoked salmon or sour cream. Yields 12 large or 24 small latkes.

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