Get ready to transform your traditional latke experience with this mouthwatering fusion of sweet potatoes, crispy texture, and luxurious toppings! Imagine biting into a golden, perfectly crisp latke that combines the earthy sweetness of sweet potatoes with the rich, creamy tang of Greek yogurt and the delicate smokiness of salmon. This isn't just another potato pancake – it's a gourmet journey that will elevate your home cooking from ordinary to extraordinary, making your taste buds dance with every single bite!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: Jewish
Serves: 4 servings
Ingredients
- 2 large sweet potatoes, grated
- 1/2 onion, grated
- 2 eggs
- 1/4 cup flour
- Salt and pepper to taste
- Greek yogurt for serving
- Smoked salmon for serving
Instructions
- Begin by preparing your ingredients. Peel the sweet potatoes and onion. Using a box grater or food processor, grate the sweet potatoes and onion into a large mixing bowl.
- Once the sweet potatoes and onion are grated, use a clean kitchen towel or cheesecloth to squeeze out excess moisture. This step is crucial to ensure your latkes are crispy. Transfer the drained mixture back into the bowl.
- In a separate bowl, beat the two eggs until well combined. Add the beaten eggs to the sweet potato and onion mixture. Stir to combine thoroughly.
- Add the flour to the mixture along with salt and pepper to taste. Mix until all ingredients are well incorporated. The mixture should hold together but not be too wet. If it feels too loose, you can add a little more flour.
- Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan generously. Allow the oil to heat until shimmering but not smoking.
- Using a spoon or your hands, form the sweet potato mixture into small patties, about 2-3 inches in diameter. Carefully place the patties in the hot oil, being sure not to overcrowd the pan. You may need to work in batches.
- Cook the latkes for about 4-5 minutes on one side until golden brown and crispy. Flip them carefully using a spatula and cook for an additional 4-5 minutes on the other side. Adjust the heat as necessary to prevent burning.
- Once the latkes are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Keep them warm in a low oven if you are cooking in batches.
- To serve, place a few latkes on each plate. Top with a generous dollop of Greek yogurt and arrange slices of smoked salmon on top. Optionally, garnish with fresh dill or chives for added flavor and presentation.
- Enjoy your delicious Sweet Potato Latkes with Greek Yogurt and Smoked Salmon!
Tips
- Moisture is the Enemy: Always squeeze out excess liquid from your grated sweet potatoes and onions. This is the secret to achieving that irresistible crispy exterior.
- Oil Temperature Matters: Heat your oil to around 375°F (190°C) for the perfect golden-brown finish. Use a thermometer if possible.
- Don't Overcrowd the Pan: Cook latkes in batches to ensure each one gets crispy and evenly cooked.
- Drain Excess Oil: Use paper towels to remove extra oil and keep your latkes light and crisp.
- Serve Immediately: Latkes are best enjoyed fresh and hot, so time your serving carefully.
- Experiment with Toppings: While smoked salmon and Greek yogurt are divine, try different garnishes like chopped chives, a sprinkle of dill, or even a dollop of applesauce for variety.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 15g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 110mg
