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Sweet Potato Latke with Lime Crème Fraiche

For lime crème fraiche:
2 tbsp. fresh lime juice
1 tsp. finely grated lime zest
1 bunch fresh chives, finely chopped
1 cup crème fraiche

For latkes:
2 pounds sweet potatoes
1 large Spanish onion, very finely chopped
Kosher salt
Pinch of ancho chili powder
Pinch of nutmeg
Pinch of cinnamon
3 eggs, beaten
1 tsp. baking soda
1/4 cup matzos
1/3 cup flour

For lime crème fraiche:
Make this by mixing all ingredients together in a bowl and placing in the fridge, allowing all the flavors to combine.

For latkes:
Shred the potatoes with the fine shredding attachment of your food processor or hand grater. Place in a colander and squeeze out the excess moisture as much as possible.  Put the shredded potato in a bowl and add the onions, eggs, matzos, flour and salt to taste. Mix in desired spices, in this case cinnamon, chili powder, nutmeg and baking soda.

In a large heavy skillet, heat 1/4 of canola oil over high heat until very hot but not smoking.  Measure 1/ 4 cup of batter at a time and drop into hot oil. Flatten gently with a spatula. Don’t put more than a few in the pan at one time. Lower the heat to medium.  Regulate the heat carefully. Fry until golden brown on one side, then turn over and fry the other side. Don’t turn more than once or they will start to get soggy.  Put finished latkes on dry paper towel.
Serve immediately with lime crème fraiche or homemade applesauce

From: Chef Nikki Cascone   


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