Sweet Potato–Kale Latkes
- Level: Easy
- Yield: 12 latkes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 219
- Total Fat
- 19
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 19
- Sodium
- 203
- Total: 45 min
- Active: 40 min
Ingredients
1/2 cup chipotle mayonnaise
1/4 cup buttermilk
1 russet or Yukon Gold potato (about 10 ounces), peeled
1 sweet potato (about 10 ounces), peeled
Kosher salt and freshly ground black pepper
1 large egg, beaten
4 scallions, thinly sliced
1 cup finely chopped Tuscan kale
Pinch of cayenne pepper
1/3 cup matzo meal or all-purpose flour
Vegetable oil or rendered chicken fat, for frying
Directions
- Whisk the chipotle mayonnaise with the buttermilk in a small bowl until smooth. Refrigerate until ready to serve.
- Grate the potato and sweet potato on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of black pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
- Add the beaten egg, scallions, kale, matzo meal or flour and the cayenne to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel–lined baking sheet.
- Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt. Keep warm in the oven while you make the remaining latkes. Serve with the creamy chipotle sauce.