Sweet Potato Latkes
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Sweet Potato Latkes
Recipe by Courtney Roulston
Dietaries: Meat free, vegetarian
Serves: 4 as a side or snack
Prep Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
2 medium sized sweet potato, washed, skin on
1 teaspoon whole cumin seeds, lightly crushed
2 heaped tablespoons plain flour
1 large egg
Sea salt to taste
1 cup oil for frying
½ cup sour cream
¼ bunch chives
METHOD
Using a box grater, grate the sweet potato onto a flat tray lined with a clean tea towel or CHUX cloth. Sprinkle with sea salt then gently massage in to help draw out any excess moisture. Gather the cloth up on each corner and squeeze as much liquid out of the sweet potatoes as possible.
Place the sweet potato pulp into a mixing bowl along with the cumin seeds, flour and egg. Mix well to combine.
Heat the oil in a large frying pan then add tablespoon sized amounts of the mixture into the pan, flattening out with the back of a spoon or spatula. Cook for 2 minutes each side, or until golden and crispy. Drain on kitchen paper and lightly season with a pinch of salt.
Mix the sour cream and chives together then place into a small dipping bowl. Arrange the latkes on a serving plate with the sour cream on the side.
