Shared by Marissa Lippert
Shared by Marissa Lippert
Sweet Potato Latkes With Sriracha Creme Fraiche
Yield: 20 - 30 latkes
Sweet Potato Latkes With Sriracha Creme Fraiche
Yield: 20 - 30 latkesThis recipe was shared by Marissa Lippert. Read more about her family in "Schmaltzy Spotlight / Marissa Lippert: From the Bronx to Virginia to the Village".
Plus, find more Hanukkah recipes in our holiday collection.
Ingredients
For the latkes:
- 3 lbs sweet potatoes, peeled and grated
- 2 medium onions, peeled and grated
- 3 eggs
- 6 to 8 tablespoons all-purpose flour
- 1 tablespoon plus 1 ½ teaspoons low-sodium soy sauce or tamari
- Kosher salt to taste
- White pepper to taste
- ¼ teaspoon cayenne pepper or Korean chili flake
- 1 to 1 ½ cups olive oil or neutral oil for frying
For serving:
- 8 oz creme fraiche
- 2 teaspoons to 4 teaspoons sriracha hot sauce, depending on desired heat
- 2 tablespoons chives, finely minced
Preparation
Step 1
Grate sweet potato and onion on a box grater and squeeze out excess water. The less water in the mix, the crispier the latke.
Step 2
Mix in the eggs and flour, tablespoon by tablespoon until a nice cohesive consistency is achieved. Add the soy sauce/tamari, salt, pepper and cayenne/Korean chili flake with the potatoes and onions and mix well.
Step 3
Heat about 1/4 -inch worth of oil in a large sauté pan over medium-high heat.
Step 4
Make mini latkes from mixture, each about a small palmful worth, pressing out excess liquid before placing in oil. Fry until they’re golden brown and crispy, about 3 minutes on each side. Place on a plate lined with paper towels to absorb excess oil.
Step 5
Whisk sriracha into crème fraiche.
Step 6
Serve crème fraiche with latkes along with chives (and applesauce if desired).
