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Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
1 lb. sweet potatoes 1 lb. Yukon Gold potatoes 1 tsp. fresh minced garlic 1 tsp. grated white onion ½ c. flour or matzo meal 2 tsp. white sugar 1 tsp. brown sugar 1 tsp. baking powder 1 tsp. curry powder 1 tsp. toasted cumin seeds (optional) Salt and freshly ground black pepper 2 eggs, beaten ½ c. milk or chicken stock Oil for frying
Method Grate potatoes and squeeze out any excess water. Add onion, garlic, flour or matzo meal, sugars and spices. Mix well; add salt and pepper, eggs and milk or chicken stock. Refrigerate for at least 10 minutes. Heat griddle or pan to 400˚. Pour oil onto griddle and add approximately 2-3 ounces of latke mixture. Fry 3-4 minutes per side or until golden. Serve immediately.
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Sweet
Potato Latkes
