Author Notes
This recipe is my attempt to replicate the much celebrated Sweet Potato Latkes from Orna & Ella's in Tel Aviv. Enjoy! —jonaz
Test Kitchen Notes
We love the simplicity of this recipe -- originally from Orna and Ella restaurant in Tel Aviv, Israel -- which really showcases the richness of sweet potatoes. The ingredient list for the pancakes is fairly short: sweet potatoes, flour, sugar, salt and pepper -- plus an unexpected yet welcome dose of soy sauce. Jonaz has you boil the peeled potatoes and drain them for an hour before using your hands, playground-style, to mash and combine them with the rest of the ingredients. Then, you use a pastry bag to form the pancakes in the pan. This can be a bit difficult, as the batter is thick and sticky, but a spatula will help you flatten and smooth the pancakes, which you then brown in butter until crisp. The Cream Dipping Sauce is bright and herbal, a great counterpoint to the suppleness of the pancakes themselves. - A&M —The Editors
Continue After Advertisement
Ingredients
- The Pancakes
-
2.75 pounds
Sweet Potatoes
-
2 tablespoons
Soy Sauce
-
3/4 cup
Flour
-
1 teaspoon
Sugar
-
1 teaspoon
Salt
-
1/2 teaspoon
Fresh ground black pepper
-
butter
- Cream Dipping Sauce
-
3/4 cup
Chives
-
1/2 pound
sour cream
-
1/3 cup
mayonaise
-
salt, pepper, mustard & lemon to taste
Directions
- The Pancakes
-
Peel sweet potatoes and cut into large pieces. Remove any dark spots.
-
Cook the sweet potatoes in boiling water until soft.
-
Leave in a strainer or colander for at least 1 hour to drain completely of water
-
Place the sweet potatoes in a large bowl and mix with soy sauce, using your hands** (do not overmix, or the mixture will get too sticky to work with).
-
Add flour, sugar, salt and pepper and mix with hands. Remove any hard or black parts.
-
Keep mixing with hands until you get the right consistency. The batter should be soft, even and a bit sticky. If it is watery add some flour. DON'T OVERMIX!
-
Put the batter into a sandwich bag or other plastic bag, tie off the end and puncture on one end to make an icing bag.
-
Warm up a non-stick pan and add butter.
-
Make two-inch pancakes on the frying pan. Fry on both sides on medium heat.
- Cream Dipping Sauce
-
Mix all ingredients and serve with the pancakes. Enjoy!
See what other Food52ers are saying.