Sweet Potato Latkes with Horseradish Sour Cream

Sweet Potato Latkes with Horseradish Sour Cream

Ingredients:

Latkes

• 2 cups shredded sweet potatoes

• 1 shallot, minced

• ¼ cup Bob’s Red Mill Gluten Free All Purpose Flour

• 1 large egg

• 1 tsp kosher salt

• ½ tsp black pepper

• ¼-½ cup preferred frying oil

Horseradish Sour Cream

• ¼ cup sour cream

• 1 Tbsp white horseradish

• 1 Tbsp scallions, chopped

• ½ tsp kosher salt

• ½ tsp black pepper

By hand or with a food processor, grate down the sweet potatoes and reserve. Mince one shallot and fold it into the sweet potatoes with one large egg, a heaping fourth cup of Bob’s Red Mill Gluten Free All Purpose Flour, kosher salt, and black pepper. Let this mixture sit together for 5-10 minutes before frying. The salt will help extract some moisture which will then activate with the egg and flour to hold the latkes together better.

While that rests, prepare the sauce: combine the sour cream, horseradish, and chopped scallions and season them with kosher salt and pepper. Feel free to add more horseradish if you want a bigger bite with your latkes.

In a skillet (cast iron will distribute heat best), preheat the oil 5-10 minutes over medium heat. Carefully scoop the latkes with a ¼ cup measurement and place in the oil, giving a tiny press. Try not to fuss with them and let them cook for about 5 minutes over medium heat before flipping and cooking for another 3-5 minutes. Sweet potatoes are more dense and their natural sugars will have a tendency to burn faster than regular potato latkes, so be patient and moderate the heat.

When they’re ready, put them on a plate or baking sheet lined with paper towels to catch any residual oil and serve with the horseradish sour cream.

Happy Hanukkah!