My annual fried food quota is about five servings, divided among oysters and clams in the summer, latkes in the winter. Okay, and the occasional bar batch of sweet potato fries. Maybe five is wishful thinking. And maybe talking about fried clams under a menorah photo is, well, an unintended testament to my non-kosherdom. But onto these latkes, tweaked from the recipe in Plenty. It took a few tries — lesson is make them super thin, truly no more than the 1T he suggests, spread with the back of a spoon. Sweet potatoes just do not crisp through — you will get a nice crust around a gooey center. If you want a traditional, crisp, shredded latke, use a Russet potato.
I served these latke with a yogurt sauce from Plenty recipe (see below), charred Brussels sprouts and some warm lentils with za’atar. Yogurt sauce and a simple salad would be nice and refreshing too.