For a holiday variation on the latke I have combined sweet potato with red onion and Asian pear. Serving this with chevre and dill the sweet, savory and tangy flavors balance out nicely I think for a holiday treat. I took these outside to photograph...just as it started to pour, so you may notice the rain drops on the plate, too. —Sagegreen
cup of peeled, grated sweet potatoes
cup of peeled, grated red onion
cup of grated Asian pear (or crisp apple)
oz. of flour
Maldon salt flakes or coarse salt and fresh cracked black pepper
high smoke point oil such as grapeseed, canola or peanut
chevre (@4 oz.) and fresh dill sprigs on the side
In This Recipe
Into a large bowl grate the sweet potatoes, red onion and Asian pear using the large holes of a box grater. Add a pinch of salt and pepper and let this mix rest for 5-10 minutes. Then in small handfuls wring out all the moisture from the mix using your very clean hands. Or if you prefer you can reduce the moisture by pressing the mix against the fine sieve in a colander. Return the wrung out mix to the bowl.
Mix in the egg and flour. Form small evenly-sized patties (about 2 tbls.each) out of the mix.
Generously coat the bottom of a heavy pan with a suitable oil. The oil need not be deeper than 1/8 inch, Heat to medium high so a drop of liquid will sizzle in the pan.
Once the oil is sizzling, drop the patties into the pan, about 4 at a time. Working in small batches fry each one on one side until golden brown, then flip and cook the other side until golden. Press down with the spatula to gently flatten. Try to keep the depth of oil as low as possible, but make sure the vegetables cook through- soft on the inside, crunchy on the outside. Drain on paper towels. You should have 8-10 latkes from this recipe. Sprinkle Maldon salt flakes (or other artisan salt) on top. Serve with sprigs of fresh dill and chevre.