Relax. Hanukkah is one time of year when you get a clear, no-questions-asked pass on the “no fried foods” rule (the oil does, after all, have some steep cultural significance). But while traditional potato latkes are definitely delicious on their own, we had to wonder if we might be able to up the nutrition, just a bit…
Enter this recipe from Blue Bonnet Restaurant in Denver, Colorado. Lightly fried in heart-healthy olive oil, the eatery’s chef gave the Hanukkah staple a superfoods upgrade, using Vitamin A-rich sweet potatoes instead of the typical white kind and adding a mean tomatillo-and-garlic salsa. Sounds good, right?
So try it tomorrow night, or ask mom to reconsider her recipe. If she’s still a little reluctant, you can always tell her to serve the sweet potato latkes with a homemade apple sauce instead of salsa—we call that a pretty good compromise.
Sweet Potato Latkes with Tomatillo Salsa
Makes: 12 -16 Latkes
Ingredients for Latkes:
- 1 lb. sweet potatoes or yams
- 2 large eggs, beaten
- 2 tbsp. flour
- 1 tsp. cinnamon
- 1 tsp. sugar
- ½ tsp. kosher salt
- Black pepper to taste
- ½ cup to ¾ cup olive oil
- Low-fat sour cream (optional)
Ingredients for Tomatillo Salsa:
- 1 lb. tomatillos (green tomatoes)
- 1 head garlic, peeled
- 10-15 habanero peppers (dependent on desired spice factor)
- Handful of cilantro
- Salt and pepper
Instructions for Latkes:
- Peel sweet potatoes and/or yams and coarsely grate by hand (or use a food processor).
- Drain potatoes/yams of any access liquid with paper towel or clean dishcloth.
- Place sweet potatoes/yams in bowl and mix with beaten eggs, flour, cinnamon, sugar, salt and pepper.
- In a 12-inch or slightly larger non-stick pan, begin to heat up olive oil.
- Pat potato mixture into 3-inch round patties, making sure they are well condensed and sticking together nicely.
- Place 4 latkes in pan at a time and fry on each side until brown and crispy. Each family likes their latkes at different consistencies from slightly browned to almost black and very crispy. Note that sugar burns quickly and turns things black faster, so flip the latkes often.
- Remove latkes from oil and place on platter layered with paper towels to absorb extra oil.
- Repeat steps 6 and 7 until all latkes are made.
Instructions for Tomatillo Salsa:
- Place tomatillos in boiling hot water until they are soft.
- Cook garlic in oven at 350 degrees with a little olive oil until it turns brown.
- Mix all ingredients (tomatillos, pinch of salt and pepper, habanero chiles, cilantro) in a blender and puree.
Instructions for Serving:
- Drizzle the tomatillo salsa over the sweet latkes or place next to latkes.
- Drizzle with sour cream or serve sour cream on the side. (optional)
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