Sweet Potato Latkes with Fig Jam and Blue Cheese
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Prep Time: 30 minutes
Cook Time: 30 minutes
Substituting sweet potatoes for russet potatoes turns out colorful latkes with the distinctive sweet yet earthy taste of this root vegetable. Topping them with fig jam and a bit of your favorite blue cheese results in an easy appetizer that’s suitable for even the most elegant of cocktail parties.
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- For the latkes:
- 2 lb. (1 kg) sweet potatoes, peeled
- 1 yellow onion, peeled, ends trimmed and halved lengthwise
- 2 eggs, lightly beaten
- 1 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- Olive oil for frying
Fig jam for frying
- Blue cheese for serving
Directions:Preheat an oven to 250°F (120°C). Line a baking sheet with paper towels.
To make the latkes, using the fine grating attachment of a food processor, grate the sweet potatoes and the onion into a bowl. Transfer the mixture to a kitchen towel and squeeze to remove the excess liquid.
In a large bowl, beat the eggs with salt and pepper. Add the grated sweet potatoes and onion and the flour and toss to thoroughly combine.
In a large fry pan over medium heat, pour olive oil to a depth of 1/2 inch (12 mm). Heat the oil until almost smoking. Working in batches, drop the batter into the oil, using 1 heaping Tbs. per latke. Press down on the latkes with the back of a spatula and cook until crisp and golden brown, 3 to 5 minutes per side. Using a slotted spatula, transfer the latkes to the prepared baking sheet and keep them warm in the oven while cooking the remaining latkes.
To serve, top each latke with a dollop of fig jam and a thin slice or a few crumbles of blue cheese. Serve immediately. Makes about 3 dozen latkes; serves 12.