Yukon Gold and Sweet Potato Latkes
- Yield: 5 servings
- 2medium Yukon Gold potatoes
- 2medium sweet potatoes
- 1medium yellow onion, finely chopped
- 2large eggs, beaten slightly
- 1/2cup matzo meal
- 1tablespoon minced fresh thyme leaves
- 1tablespoon salt
- 1/2teaspoon fresh ground black pepper
- 1/2cup canola oil
- For Serving (optional):
- Crème fraîche, freshly grated horseradish and salmon caviar
- -OR- Sour cream and applesauce or cherries
- Mix the latkes: Grate the Yukon Gold and sweet potatoes on the large-mesh side of a box grater or in a food processor. With your hands, squeeze out any liquid and transfer the potatoes to a medium-size bowl. With the same grater, grate the onion into the bowl with the potatoes. Add the eggs, matzo meal, thyme, salt, and pepper. Using a wooden spoon or your hands, mix together until ingredients are well blended.
- Cook the latkes: Preheat the oven to 250F. Heat a 12-inch nonstick saute pan over high heat; add ¼ cup of the oil and heat until it begins to smoke. Working in batches to cook three cakes at a time, shape the potato mixture into 5-inch round cakes about ½-inch thick, adding each to the pan as you do so. Lower the heat to medium and cook the cakes without moving them until brown on one side—about 4 minutes; turn them over and cook until the other side is brown—about 4 minutes more. Remove the cakes from the pan and transfer to a paper towel–lined plate to drain. Meanwhile, heat the remaining ¼ cup oil in the pan and shape and cook the remaining potato mixture. When the first batch of latkes has drained, transfer them to a serving plate and keep warm in the oven.
- Serve with the topping of your choice.
Reprinted with permission from The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes (St. Martin’s Press, 2013).