Jewish Holiday Cooking by Jayne Cohen

Author:Jayne Cohen
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2012-06-28T16:00:00+00:00

Canola or sunflower oil, for frying

Optional garnish: chopped fresh cilantro

PREPARE the lime–sour cream sauce: stir together the sour cream, chives, and lime juice and zest in a small bowl. Let the flavors develop while you make the latkes.

MAKE the latkes: shred the sweet potatoes using the medium/fine shredding disk of a food processor. (While many recipes call for coarse grating, I find that sweet potatoes won’t release as much moisture when grated that thickly and so don’t bind as well with the other ingredients.) Transfer the shredded potatoes to a colander, sprinkle with about 1⁄2 teaspoon salt, and use your hands to squeeze out as much moisture as possible.

PUT the sweet potatoes in a large bowl, and add the onion, eggs, flour, salt to taste (figure 1 to 11⁄2 teaspoons), chili powder, cumin, baking powder, and cinnamon. Mix until thoroughly combined.

IN a 10- to 12-inch heavy skillet (cast-iron is ideal), heat about 1⁄4 inch of oil over high heat until it is hot, but not smoking. Fill a 1⁄4-cup measure with latke batter, drop the batter into your hand so that you can squeeze out the excess liquid, then slip it into the hot oil. Flatten the latke with a spatula. Continue making latkes in the same way, but cook no more than 4 or 5 at a time.

REGULATE the heat carefully as the latkes fry until golden and crisp on the bottom, about 4 minutes. To prevent oil from splattering, use two spatulas (or a spatula and a large spoon) to turn the latkes carefully. Fry until crisp and golden on the other side.

AVOID turning the latkes more than once or they will absorb too much oil. Before turning, lift the latkes slightly with the spatula to make sure the underside is crisp and brown.

TRANSFER the cooked latkes to paper towels or untreated brown paper bags to drain. Continue frying latkes until all the batter is used. If necessary, add more oil to the pan, but always allow the oil to get hot before frying a new batch.

SERVE the latkes right away with the lime–sour cream sauce, garnished, if you’d like, with cilantro. They are at their best eaten as soon as possible, but, if necessary, you can keep them warm, arranged in a single layer on a rack set on a baking sheet in a slow oven (200°F) until they are all ready to be brought to the table.

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