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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Sweet Potato Latkes with Fig Jam and Blue Cheese

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-13

    Sweet Potato Latkes with Fig Jam and Blue Cheese Empty Sweet Potato Latkes with Fig Jam and Blue Cheese

    Post by Lobo Mon Feb 08, 2016 9:10 am

    Sweet Potato Latkes with Fig Jam and Blue Cheese Img10l
    Sweet Potato Latkes with Fig Jam and Blue Cheese
    Sweet Potato Latkes with Fig Jam and Blue Cheese Translucent
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    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Servings: 12
    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.






    • 10

    Ingredients:


    • 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.

      Current date/time is Fri Mar 29, 2024 8:41 am