Thursday, March 18, 2010

Sweet Potato Latkes

Latkes can be eaten plain as a snack, with a side salad, topped with applesauce, sour cream, or my personal favorite, Greek yogurt.

The French sometimes serve potato galettes with coq au vin. Those of the Jewish persuasion eat them during Hannukah because they are cooked in oil (and delicious). The Swedes add grated potatoes to a pancake batter, and Germans and Austrians like them with garlic, salt and butter. 

This is such a versatile recipe you can’t go wrong.  Usually all the ingredients you need are already in the house, and even the most finicky eaters are happy with the results. Besides, like loaves and fishes, a little goes a long way. Here is my recipe. Enjoy!


1 Sweet Potato
1 small Red Onion cut in long, thin slices similar to the grated potato
2 Eggs
1/4 cup freshly grated Parmesan Cheese
2 – 3 Tablespoons dried Marjoram
Kosher Salt
White Pepper
Freshly Diced Chives (topping)
Greek Yogurt (topping)
Olive Oil for frying

Grate Potato by hand or in a Cuisinart and place in colander for at least 15 minutes.  Rinse, press to remove water. Lay grated potato on kitchen cloth, roll to squeeze our excess water.  Repeat until potato is as dry as you can get it.

 Mix together the eggs, sliced onion, marjoram, salt and white pepper in large mixing bowl.  Add potato, stir together until well blended.

Coat the bottom of non-stick skillet over medium heat with olive oil until hot, but not smoking.

Using a medium wooden spoon (or comparable spoon) drop mixture carefully into hot pan.  Use a fork to spread to preferred thickness.

Cook over medium heat until crispy on the outside (about 3 minutes). Turn carefully with spatula and crisp other side for another 3 minutes.

Work in batches adding oil as needed Remove to baking pan covered with newspaper and hold in 200 degree oven if not serving immediately.

When ready to serve top with a dollop of Greek yougurt and sprinkle with chopped chives.