One of the most popular Hanukkah foods are latkes — fried potato pancakes. This recipe makes a slightly healthier version of the dish by substituting out russet potatoes for sweet potatoes.
Recipe courtesy of Emily Paster, West of the Loop
- 1 Cup plain Greek yogurt
- 2 Tablespoons harissa
- 1 1/4 Pound sweet potatoes, peeled
- 1/2 Cup all-purpose flour
- 1 Teaspoon salt
- 1/2 Teaspoon cinnamon
- 1/2 Teaspoon ground ginger
- 1/4 Teaspoon allspice
- Pinch cayenne
- 2 eggs, lightly beaten
- 6 Tablespoons vegetable or other neutral oil
Combine the yogurt and harissa in a small bowl and refrigerate until needed.
Preheat the oven to 250 and line a baking sheet with foil.
Grate the sweet potatoes on the coarse side of a box grater and place the shreds in a large bowl.
In a small bowl, whisk together the flour, salt, and spices until combined.
Add the flour mixture and the beaten egg to the sweet potatoes and toss with a fork to combine.
Heat the oil over high heat in a large nonstick skillet.
When the oil is sizzling, turn the heat down to medium-high and scoop 1/4 cup of the sweet potato mixture into the skillet and flatten with a spatula.
You can cook three to four latkes at a time, but do not overcrowd the skillet.
Flip the latkes when the underside is browned, about two minutes.
Cook the second side for 1.5 to two minutes until browned.
Repeat with the remaining batter.
Cooked latkes can be kept warm in the oven until needed.
Serve warm with yogurt harissa sauce.