I found these unusual sweet potato latkes at the food52 blog. Food52 is a collaboration that includes Amanda Hesser, the woman responsible for compiling and editing over 1000 recipes from the past 150 years of New York Times’ food journalism, and recently creating the much talked about, Essential New York Times Cookbook. Since these latkes are from the site’s blog — which includes readers’ recipes — I doubt they are featured in the cookbook. They are a home cook’s attempt to replicate the famous latkes from Orna and Ella’s Bistro in Tel Aviv, and involve a different method (and very different result) than traditional latkes. Don’t wait until next Hannuka to try these savory winter treats, they are delicious!
Orna and Ella’s Sweet Potato Pancakes, contributed by Jonaz to Food52.com
2.75 pounds Sweet Potatoes
2 tablespoons Soy Sauce
3/4 cups Flour (I used 1/4 cup all purpose and 1/2 cup whole wheat pastry)
1 teaspoon Sugar
1 teaspoon Salt
1/2 teaspoon Fresh ground black pepper
butter (I used margarine– and pan spray would work as well)
Peel sweet potatoes and cut into large pieces. Remove any dark spots.
Cook the sweet potatoes in boiling water until soft.
Leave in a strainer or colander for at least 1 hour to drain completely of water (I left mine in a colander, in the fridge overnight)
Place the sweet potatoes in a large bowl and mix with soy sauce, using your hands** (do not overmix, or the mixture will get too sticky to work with).
Add flour, sugar, salt and pepper and mix with hands. Remove any hard or black parts.
Keep mixing with hands (I started mixing with my hands then switched to a rubber spatula) until you get the right consistency. The batter should be soft, even and a bit sticky. If it is watery add some flour. DON’T OVERMIX!
Put the batter into a sandwich bag or other plastic bag, tie off the end and puncture on one end to make an icing bag.
Warm up a non-stick pan and add butter/margarine/pan spray
Make two-inch pancakes on the frying pan. Fry on both sides on medium heat.
Jonaz suggests using an herbed sour cream as accompaniment- which I am sure would be delicious. I made my favorite tahini sauce, which is just a couple tablespoons of pure tahini paste, a little tamari or soy sauce, some rice vinegar and water to thin- you can also add a little sugar or brown rice syrup.