The Herb Box Fries Up Sweet Potato-Cranberry Latkes
Two nights down, six to go -- ready for another in our series of Chanukah ideas?
Today, Chef Becky Windels from The Herb Box in Scottsdale has grated and sizzled up her own take on the fried potato pancake -- sweet potato-cranberry latkes with chive crema.
Pick them up at the DC Ranch location in the Market TO-GO case (you won't find them at The Herb Box on Shea) or if you're feeling adventurous, make them yourself.
Get Windels' recipe after the jump.
SWEET POTATO-CRANBERRY LATKES
[Shred in processor]
1lb jewel/garnet sweet potatoes
1lb russet potatoes
[divide in ½ and pulse ½ in processor with blade]
[re-combine, transfer to bowl, sprinkle with ½ t sea salt, squeeze out moisture]
1 cup finely chopped onion
[squeeze moisture out of onions using a cheesecloth, add to potatoes]
1 ½ cup dried cranberries
[using a sharp knife, rough chop dried cranberries, add to potato-onion mixture]
[blend eggs & spices and add to potato-onion mixture]
3 cage free eggs
2 tsp ancho chili powder
½ tsp ground cinnamon
2 tsp sea salt
1 tsp pepper
[sprinkle in and gently combine]
1 tsp baking powder
1 cup panko breadcrumbs
For best results, fry in rice bran oil
Recipe = 16 Latkes
1 cup crème fraiche
1/3 cup sniped chives
Recipe = 1 cup
-Heat ¼ inch rice bran oil in a heavy bottom skillet
-Scoop about ¼ c latke batter into your hands and squeeze out excess liquid
-Shape into disc and carefully slip it into the hot oil
-Flatten with spatula, repeat 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
TIP: 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, garnished with crema & chives.
(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 (200ºF) until they are all ready to be brought to the table.)
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.