Not Your Bubbee's Latkes

Updated: May 16, 2021

Harissa Sweet Potato Latkes with Yogurt Sauce, Mint, and Pomegranates:



Latkes are a Hanukkah delicacy. Luscious potato pancakes fried in oil to celebrate the Festival of Lights in December, a commemoration of the miracle oil that lasted eight days in the temple over 2,000 years ago. Traditionally, latkes are topped with applesauce or sour cream.


My Harissa Sweet Potato Latkes with Spiced Yogurt, Mint and Pomegranate is certainly not traditional. Caramelized sweet potatoes are infused with spicy harissa, extra kick from Aleppo pepper and cardamom in the yogurt sauce, topped with refreshing mint leaves and juicy pomegranate arils. A flavor explosion!


Would Bubbee (Jewish grandmother) approve? Probably not. But it doesn’t make it any less delicious and decadent that it can be enjoyed all year.


INGREDIENTS:

For latkes:

Sweet potatoes (4 cups or 450g, grated)

One large yellow onion (grated)

Chickpea flour (1/3 cup)

Cornstarch (1 tbs)

Large eggs (2)

Harissa (1 tbs)

Smoked paprika (1 tsp)

Ground cumin (1/4 tsp)

Pink Himalayan or Sea Salt (1 tsp)

Pepper (1/2 tsp)

Avocado, grapeseed, or vegetable for frying (1/2 cup)


For yogurt sauce:

Greek yogurt (1 cup)

Garlic cloves (2, finely minced)

Lemon zest (1 whole lemon)

Lemon juice (1 tbs)

Cardamom (1/4 tsp)

Aleppo pepper (to taste)

Pink Himalayan or Sea Salt (1 tsp)


For serving:

Yogurt Sauce

Pomegranate arils (1/2 cup)

Mint leaves (1 cup)


  1. In a large bowl mix: Sweet potatoes (4 cups or 450g, grated), One large yellow onion (grated), Chickpea flour (1/3 cup), Cornstarch (1 tbs), Large eggs (2), Harissa (1 tbs), Smoked paprika (1 tsp), Ground cumin (1/4 tsp), Pink Himalayan or Sea Salt (1 tsp), Pepper (1/2 tsp).

2. In a frying pan heat about one inch of oil over medium-high heat.


3. Scoop 1/4 cup of sweet potato batter and drop into hot oil. Flatten with spatula.

Fry each side 2-3 minutes until deep golden brown.


4. Remove cakes and place on paper towels.


5. Top with yogurt sauce and garnish with mint leaves and pomegranate arils.




Culture grows around the kitchen table. I love making food from around the world and learning about their culture. See more in my @tinyhappykitchen on Instagram or join my discussion forum #MoskowitzCooks on Fishbowl.







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