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It’s your Latke Day because Chanukah begins tomorrow at sundown, and I have two delicious Latke recipes to share! The best part is that these bite sized potato treats are good enough to serve as side dishes or appetizers all year round.

 

If you want to get fancy:

 Then go with the Sweet Potato Latke recipe that I submitted as a ONE.org Community Partner to the ONE.org Digital Cookbook for their Sweet potato Nutrition campaign.  These are a dressed up version of the traditional Chanukah treat.

PANCAKES:

2 large sweet potatoes, peeled
 and shredded

¼ teaspoon Cayenne Pepper

1 ¼ teaspoon Cumin

4  eggs

6 tablespoons  flour

Pinch of salt & pepper to taste

canola oil for frying

TOPPING:

8 oz. crème fraiche

1teaspoons cumin

1/4 teaspoon cayenne pepper

Caramelized Pecans

DIRECTIONS:

Mix shredded sweet potatoes with eggs, flour, cayenne pepper, cumin, salt & pepper

Place a tablespoon of the batter in a frying pan with oil and fry until light brown and crispy on both sides.

Place on a paper towel before putting it on the plate.

Mix crème fraiche with cayenne pepper and cumin and place a dollop on top of each pancake.

Top with caramelized pecan and serve.

To make traditional Potato Latkes:

4 potatoes peeled & shredded

2 Eggs

salt & pepper to taste

Mix all ingredients in a bowl

Heat oil in a pan and drop in spoonfuls of the batter  and press flat with a spatula. (beware of hot oil splattering, I like to use an oil screen as shown here):

Fry until crispy and golden brown on each side.

Serve with optional toppings of sour cream and applesauce.