These latkes make a lovely hors d’oeuvre. To ensure they stay crispy, the excess liquid in the sweet potatoes and onion are squeezed out and the latkes are drained on a metal rack so condensation and oil do not build up underneath.
Sweet Potato Latkes
1 lb sweet potato, peeled and grated with the coarse side of a box grater
1/2 cup red onion, sliced into matchsticks
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp freshly cracked black pepper
2 large eggs, lightly beaten
vegetable oil for frying
Bundle the sweet potato and onion in cheesecloth or a tea towel, and working over the sink or a bowl, wring and squeeze out as much liquid as you can. Discard the liquid.
Mix sweet potato and onion in a large bowl with flour, baking powder, salt and pepper until fully coated, then mix in eggs.
Fill a pan with 1/4″ layer of vegetable oil and heat on medium-high until a drop of water causes the oil to spit and pop.
Working in small batches so the pan does not overcrowd, drop in sweet potato mixture 1 1/2-2 tablespoons at a time, flattening each latke gently so that you have patties approximately 2″ in diameter.
When the edges are starting to brown and the underside is a deep golden, gently flip each latke with a slotted spatula and fry until both sides are crispy. Remove from a pan and let drain on a wire rack with paper towels underneath.
Makes approximately 16 latkes.
cold smoked salmon, in slices
1 cup mascarpone cheese
3 tbsp heavy cream
2 tbsp maple syrup
Combine mascarpone, cream and maple syrup.
Place a heaping spoonful of mascarpone mixture onto each latke. Top with smoked salmon and chives.
I also tried one with salmon roe instead. It was delicious, but missed the complexity of the smoked salmon version.