Best Sweet Potato Latke Recipe

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Sweet Potato Latkes with Brie and Baby Arugula

I recently enjoyed the most amazing Blue Cheese and Arugula Pizza at a new restaurant in Brooklyn. Couldn’t stop dreaming about it—and this superb latke is the inspired result. Use blue cheese (for a tangy, bold, sweet and sour flavor) or brie (for a milder, creamy effect) and finish it off with a drizzle of olive oil, balsamic vinegar, and freshly ground black pepper.

  • Duration
  • Cook Time
  • Prep Time
  • 16Servings

Ingredients

  • 1 pound sweet potatoes, peeled and shredded
  • ½ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • 2 large eggs, lightly beaten
  • ¼ cup whole milk
  • Canola oil for frying
  • 4 ounces brie cheese, cut into 16 slices
  • ½ cup baby arugula leaves

Preparation

1. In a large bowl, mix together sweet potato, flour, baking powder, salt, pepper, garlic powder, eggs, and milk. 

2. Heat ¼-inch oil in a large skillet over medium heat.  

3. Line a sheet pan with two layers of paper towels.  

4. Working in batches, drop ¼ cup batter into oil, and flatten slightly into circles.  Fry until nicely browned, about 4 to 5 minutes per side. Remove from pan, and drain on the prepared pan, and continue with remaining batter.

5. Preheat broiler.

6. Remove paper towels from under the latkes. Place a slice of cheese on each latke and broil until cheese is slightly melted and bubbly at the edges, about for 2 minutes.  

7. Place two latkes on each appetizer plate and top with a few leaves of arugula.

As seen in Joy of Kosher with Jamie Geller Magazine (Winter 2011) - Subscribe Now.

JOK Chanukah 2011