Recipe: Sweet potato latkes, served with applesauce and sour cream
Pair sweet potato latkes with the traditional applesauce and sour cream. Debbie Arrington
Happy Hanukkah! My favorite food of this holiday season: Latkes.
Fried in oil, latkes are an edible nod to Hanukkah’s origin story. In Jerusalem’s Holy Temple, lamp oil that was not supposed to last more than one night miraculously stretched to eight nights.
The purest olive oil was used for the temple’s lamp. For my sweet potato latkes, I prefer vegetable oil. This twist on traditional potato latkes uses bright orange sweet potatoes for more color (and antioxidants – these fried potatoes are good for you). I serve them with my homegrown applesauce and sour cream.
Sweet potato latkes also make a savory appetizer. Instead of applesauce, top with sour cream or crème fraiche and a little caviar.
Sweet potato latkes
Makes about 12
Ingredients:
1 pound sweet potatoes, peeled
½ yellow onion
¼ cup flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
2 eggs
Vegetable oil for frying
Applesauce (optional)
Sour cream (optional)
Instructions:
Preheat oven to 200 degrees F. Line a cookie sheet with paper towels or parchment paper. Set aside.
Grate sweet potatoes, either by hand or with a food processor. Soak grated sweet potatoes in a large bowl of salted water (about 1/2 teaspoon salt to 1 quart water) while assembling the other ingredients.
Grate onion. Wrap in a paper towel and press much as water as possible out of the grated onion. Put grated onion in a large bowl.
Drain grated sweet potatoes in a sieve, pressing out the water. Add sweet potatoes to onion in the bowl; toss to combine.
In a small bowl or cup, mix together flour, baking powder, salt and pepper. Add to sweet potato mixture.
Lightly beat eggs and add to the sweet potato mixture.
In a large skillet, heat vegetable oil over medium-high heat. It should cover the bottom of the pan about ¼ inch deep.
Using two wooden spoons, scoop about ¼ cup of sweet potato mixture and drop into hot oil. With the back of the spoon, gently flatten the scoops into patties. Repeat as room allows in the pan without overcrowding.
Fry each patty until golden brown on each side and crispy on the edges, turning once; about 5 to 7 minutes total per patty. As the latkes finish cooking, remove them from the pan and set on the prepared baking sheet. Keep the latkes warm in the oven until all of them are fried.
Serve immediately with applesauce and sour cream, if desired.
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Garden Checklist for week of April 21
This week there’s plenty to keep gardeners busy. With no rain in the immediate forecast, remember to irrigate any new transplants.
* Weed, weed, weed! Get them before they flower and go to seed.
* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.
* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.
* Apply slow-release fertilizer to the lawn.
* Thoroughly clean debris from the bottom of outdoor ponds or fountains.
* Spring brings a flush of rapid growth, and that means your garden is really hungry. Feed shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.
* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.
* Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Mid to late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.
* Transplant lettuce seedlings. Choose varieties that mature quickly such as loose leaf.