Happy Hanukah this weekend. Dying to make sweet potato latke!
Originally published in Yotam Ottolenghi’s column in the Guardian, Friday, Feb 9, 2007
1kg sweet potatoes, peeled and cut into large chunks
2 tsp soy sauce
1 tsp salt
½ tsp sugar
3 tbsp spring onion, chopped
½ tsp fresh chilli, finely chopped (or more, to taste)
Lots of butter, for frying
50g Greek yogurt
50g sour cream
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper
1 tbsp fresh coriander, chopped
Steam the sweet potato until soft, then drain in a colander for an hour.Meanwhile, whisk the sauce ingredients until smooth and set aside. In a mixing bowl, work all the fritter ingredients by hand – it should be sticky, so if it’s a little runny, add some flour. Do not over-mix.
Dip your hands in water and shape walnut-sized balls with the fritter mix, then flatten so you have round cakes around 5cm in diameter and less than 1cm thick. Place on an oily surface.
Melt some butter in a nonstick pan. Using a fish slice, lift the cakes in to the pan and fry on moderate heat until you get a nice, brown crust, turning as necessary – about six minutes. Place between two sheets of kitchen towel, to soak up the excess butter. Serve hot or warm, with the sauce on the side and a crisp green salad.