Name: Purple Sweet Potato Latkes with Truffle Yogurt and Sautéed Arugula
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 cup Greek yogurt; 2 tablespoons extra virgin olive oil (can use truffle oil in place of oil and use kosher salt); 1/2 teaspoon truffle salt (or to taste); 6 cups very cold water; 1/2 cup cornstarch; 1 pound purple sweet potatoes (about 3 cups, washed peeled and shredded); 1 large shallot (minced); 2 large eggs (whisked); 2 tablespoons all-purpose flour; 1/4 teaspoon salt (plus more for sprinkling); Oil for frying (such as canola or grape seed); 2 cups arugula; 2 tablespoons extra virgin olive oil; 1/2 teaspoon cumin; 1/4 teaspoon red chili pepper flakes; 1/2 teaspoon salt

Purple Sweet Potato Latkes with Truffle Yogurt and Sautéed Arugula

When I first saw purple potatoes at my local supermarket, I knew they’d make the perfect fancy latke. But feel free to use sweet potatoes if you can’t find them. This recipe offers some tricks for the crispiest sweet potato latkes around! Topped off with a simple arugula and yogurt sauce. This certainly isn’t your Bubbe’s applesauce and sour cream!

Purple Sweet Potato Latkes with Truffle Yogurt and Sautéed Arugula

Prep Time 10

Cook Time 15

Total Time 25

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Servings

Ingredients

1/2 cup Greek yogurt
2 tablespoons extra virgin olive oil can use truffle oil in place of oil and use kosher salt
1/2 teaspoon truffle salt or to taste
6 cups very cold water
1/2 cup cornstarch
1 pound purple sweet potatoes about 3 cups, washed peeled and shredded
1 large shallot minced
2 large eggs whisked
2 tablespoons all-purpose flour
1/4 teaspoon salt plus more for sprinkling
Oil for frying such as canola or grape seed
2 cups arugula
2 tablespoons extra virgin olive oil
1/2 teaspoon cumin
1/4 teaspoon red chili pepper flakes
1/2 teaspoon salt

Instructions

To make yogurt sauce, whisk together ingredients in a small bowl and refrigerate until ready to use.
To make latkes, in a large bowl, whisk together water and cornstarch until combined. Shred potatoes into water mixture and toss to coat. This will help crisp up latkes. Let sit for about 10 minutes. Then strain out water, let starch settle, and drain water reserving white milky starch. This will help crisp up latkes even more. Add onions to sweet potatoes and dry with towels as much as possible to remove moisture. Add in remaining starch, eggs, flour, sugar and salt and combine.
Pre-heat oven to 200°F. Set aside paper towels for draining and more salt for seasoning.
Heat a large sauté pan over medium high heat and add oil. Oil should be hot enough that the latke batter sizzles when placed in the oil but doesn’t brown immediately. Place 1/4 cup dollops of latke batter into oil, careful not to crowd the pan. Fry one side until well browned, about 3-5 minutes. Then flip and fry the other side. Drain on paper towels and sprinkle immediately with more salt. Keep latkes warm in the oven and repeat with remaining batter.
To make arugula, heat a large sauté pan over medium heat. Add oil and heat. Then add arugula and seasonings and stir while cooking just until arugula wilts. Serve with truffle yogurt and latkes!