The New Jewish Table - Food & Beverage Magazine

The New Jewish Table

The New Jewish TableYukon Gold & Sweet Potato Latkes

…from the cookbook, The New Jewish Table, by Chef Todd Gray & Ellen Kassoff Gray

 

 

 

 

 

 

The New Jewish Table
fall brunch

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.

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