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MARIO BATALI Sweet Potato Latkes

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These sweet potato latkes are perfect for Hanukkah!

1 medium yellow onion (grated)
2 pounds sweet potatoes (peeled & grated)
2 tablespoons matzo meal (substitute ground crackers or all-purpose flour)
1 teaspoon kosher salt
2 jalapenos (1 minced, 1 sliced, separated)
2 large eggs (lightly beaten)
1/3 cup olive oil (plus 1 tablespoon)
1 cup cilantro (stems trimmed)
1/2 red onion (thinly sliced)
1/4 cup scallions (sliced)
1 lime (juice)
1 cup Mexican crema (or sour cream, to serve)
1 cup apple sauce

Preheat the oven to 200ºF. Put a wire baking rack in a baking sheet and place in oven.
In a food processor fitted with a shredder attachment, shred the potatoes and onions. Transfer to a large bowl, add matzo meal, salt, 1 minced jalapeno and eggs. Mix to combine.
Place a large cast iron pan or skillet over medium-high heat, add 1/3 cup olive oil. Working in batches, add about a 1/4 cup of the sweet potato mixture per latke. With the back of a fork, press lightly to form 3-inch pancakes. Cook for 2 minutes per side, until golden-brown and crisp. Using a fish spatula, transfer the latkes to prepared baking sheet in the oven to keep warm.
In a medium bowl, add remaining jalapeno, cilantro, red onion, scallions, lime juice and 1 tablespoon olive oil. Season with and toss to combine. Garnish latkes with spicy cilantro salad, Mexican Crema and/or apple sauce.

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