Sweet Potato and Kale Latkes

Votes: 1

Time: 45 min.
Complexity: easily
Quantity: 12 pcs.

Jewish pancakes (latkes) are traditionally made with grated potatoes and onions, with other vegetables added for flavor. For example, this version of latkes is made with equal parts potato and sweet potato, and for an even healthier twist, finely chopped kale is added. Fry the latkes in a generous amount of vegetable oil or rendered chicken fat until golden brown and crispy on both sides. Serve with chipotle sauce. Its smoky, creamy flavor perfectly complements the sweet and spicy latkes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup chipotle mayonnaise
1/4 cup sour milk or yogurt
1 potato (about 280 g), peeled
1 sweet potato (about 280 g), peeled
1 large egg, beaten
4 green onions, thinly sliced
1 cup finely chopped Tuscan kale
A pinch of cayenne pepper
1/3 cup matzo meal or all-purpose flour
Vegetable oil or rendered chicken fat, for frying

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mayonnaise, chipotle peppers in adobo sauce, sour milk, potato, yogurt, sweet potato, eggs, green onions, kale, ground cayenne pepper, matzo meal, flour

Cooking the dish according to the recipe:

In a small bowl, mix the chipotle mayonnaise with the sour milk until smooth. Refrigerate until ready to serve.
Grate the potatoes and sweet potatoes coarsely into a colander set over a bowl. Add 1 teaspoon of salt and some freshly ground black pepper, mix well, and let sit for 5 minutes. Press the potato mixture firmly with your hands to remove as much liquid as possible. Pat dry with paper towels, then transfer to a large bowl.

Add the beaten egg, green onions, kale, flour, and cayenne pepper to the potato mixture and mix well. Scoop 1/4 cup of the potato mixture and form into tight, thin pancakes, 8-10 cm in diameter. Transfer to a paper towel-lined baking sheet.
Preheat oven to 120°C (250°F). Heat 1/4 inch of vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Fry the latkes in batches until richly golden brown, 3-5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Transfer to a wire rack set on a rimmed baking sheet and sprinkle with salt. Keep the cooked latkes in the oven to keep them warm while you fry the next batch. Serve with chipotle sauce.

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