Yukon Gold & Sweet Potato Latkes
…from the cookbook, The New Jewish Table, by Chef Todd Gray & Ellen Kassoff Gray
Makes Six 5-Inch Latkes
Ingredients:
2 medium Yukon Gold potatoes
2 medium sweet potatoes
1 medium yellow onion
Egg Replacer brand egg substitute (equivalent of 2 large eggs)
½ cup matzo meal
1 tablespoon minced fresh thyme leaves
1 tablespoon salt
½ teaspoon freshly ground black pepper
½ cup canola oil
For Serving (Optional):
Fresh or Frozen Cherries
Applesauce
Make the latkes. Grate the Yukon Gold and sweet potatoes on the large-mesh side of a box grater or
in a food processor. With your hands, squeeze out any liquid and transfer the potatoes to a medium-size
bowl. With the same grater, grate the onion into the bowl with the potatoes. Add the eggs, matzo meal,
thyme, salt and pepper. Using a wooden spoon or your hands, mix together until ingredients are well
blended.
Cook the latkes. Preheat the oven to 250° F. Heat a 12-inch nonstick sauté pan over high heat; add
½ cup of oil and heat until it begins to smoke. Working in batches to cook three cakes at a time, shape
the potato mixture into 5-inch round cakes about ½-inch thick, adding each to the pan as you do so.
Lower the heat to medium and cook the cakes without moving them until brown on one side – about 4
minutes; turn them over and cook until the other side is brown – about four minutes more. Remove the
cakes from the pan and transfer to a paper-towel lined plate to drain. Meanwhile, heat the remaining ¼
cup oil in the pan and shape and cook the remaining potato mixture. When the first patch of latkes as
drained, transfer them to a serving plate and keep warm in the oven. Serve with the topping of your
choice.
