Infinite Light Cooking / Sweet potato & beet latkes with spiced yogurt
MELODY SAGHIAN @melody_saghian
Latkes are a Hanukkah staple, whether you’re of Ashkenazi descent and grew up with your bubbe making them or are, like me, of Sephardi descent, adopting them later in life. I decided to share this specific latke recipe because it’s a new twist on the traditional version without veering too far from the original we all know and love. Sweet potatoes, beets, and crispy russet potatoes are a great combination. And instead of the traditional sour cream, the tart and slightly spicy curry yogurt is a great contrast to the crisp and sweet latkes.
1 medium sweet potato
1 medium russet potato
1 medium beet
1 small onion
2 tbsp chopped parsley
2 large eggs
1/2 cup panko breadcrumbs
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup plain greek yogurt
1 tsp yellow curry powder
grape seed or canola oil for frying
fresh dill for garnish (optional)
Peel and coarsely grate the sweet potato, russet potato, beet and onion.
Working in batches, squeeze out excess liquid from the grated vegetables and add to the mixing bowl.
Add chopped parsley, eggs, panko breadcrumbs, salt, and pepper and mix to combine.
Heat oil in a non-stick pan over medium heat. Add a spoonful of the latke mixture to the heated oil and lightly flatten out to create a round disk, cooking 4 latkes per batch. Cook for about 2–3 minutes per side until they’re golden brown and cooked through.
In a bowl, mix the greek yogurt and curry powder. Serve on top of the latkes and garnish with fresh dill.
