Potato, Sweet Potato and Granny Smith Latkes
One dish that I came up with, for this once in a lifetime meal, are these Potato, Sweet Potato and Granny Smith Latkes. It is a recipe that has no fuss. It lets these three ingredients shine through and, at the same time, complement each other with the help of a bit of ancho chile powder and true cinnamon. You can choose to eat them just like that, on their own, or you can serve them with a thick, chunky, fresh and citrusy Fennel and Lime Crema or with this rustic and nutty Salsa Macha.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
- 1+1/2 lb russett potatoes (about 2)
- 1+1/2 lb sweet potatoes (about 1)
- 1/2 lb Granny Smith apples (about 1)
- 1/2 cup grated white onion (about 1)
- 1+1/2 tsp kosher or sea salt
- 2 large eggs (well beaten)
- 1/2 tsp ancho chile powder (preferably, but may substitute with another dried ground chile powder that you may have handy)
- a pinch ground ceylon or true cinnamon
- 2 tsp baking powder
- 1/4 cup all-purpose flour
- Fennel & Lime Crema (optional)
- Salsa Macha (optional)
Instructions
- 1
Wash and peel the potatoes, sweet potatoes, apple and onion and grate them, placing them as you go, into a large bowl filled halfway with ice water. After you are finished, let it all sit for a few minutes and thoroughly drain with a strainer. Wrap all the grated ingredients in cheesecloth or a clean kitchen towel and wring energetically, squeezing out as much liquid as you can.
- 2
Transfer to a bowl and combine with eggs, ancho chile powder, salt, cinnamon, baking powder and flour. Mix well.
- 3
Fill a large, heavy casserole or skillet with ½ inch of oil and place over medium-high heat. After 3 to 4 minutes, test the oil by adding a teaspoon of the mix. If it bubbles happily all around the edges, it is ready. Working in small batches, to not crowd the casserole, spoon latkes of about 3 tablespoons each into the hot oil. (I use large serving spoon or my hands and shape them in flattened ovals.)
- 4
Cook until the first side is crisp and golden brown, about 4 to 5 minutes, and flip to the other side, letting it crisp and brown as well, about 3 to 4 minutes. Transfer to a wire rack set over a baking sheet. Once you are finished, you may keep them warm in a 250-degree oven, or you may cover and reheat later on.