Recipe: Sweet Potato and Cauliflower Latkes
Sweet Potato and Cauliflower Latkes
The Drake Hotel’s chef de cuisine Alexandra Feswick shares her sweet potato and cauliflower latkes recipe. Perfect as a part of a hearty winter post-long run meal.
Serves: 4–6
Ingredients
2 large sweet potatoes
2 lb. cauliflower flourettes 1⁄4 cup diced onion
2 cloves garlic, minced
3⁄4 cup all purpose flour
2 eggs
1⁄2 tsp salt
1⁄4 tsp ground black pepper
1 cup chopped swiss chard
Oil for frying, grape seed, olive oil or almond oil
Thick yogurt
2 tbsp parsley, chopped
Directions
1. Cook cauliflower until soft.
2. Lightly mash cooked cauliflower with a potato masher.
3. Grate sweet potato with a cheese grater on the biggest grade.
4. Combine all ingredients and mix until well incorporated.
5. Form into golf ball-sized balls and gently flatten.
6. In a medium sized skillet, on medium high heat, warm oil for one to two minutes.
7. Gently place latkes into the pan.
8. Fry on each side until golden brown, approximately three minutes per side.
9. Place on a baking sheet.
10.Continue frying up the rest of the mix until all the balls have been browned.
11. Place in oven at 350 F for approximately seven minutes. 12.Remove and serve with thick yogurt and chopped parsley.
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