I once enjoyed the most amazing Blue Cheese and Arugula Pizza at a restaurant in Brooklyn. Couldn’t stop dreaming about it—and this superb latke is the inspired result. Use blue cheese (for a tangy, bold, sweet and sour flavor) or brie (for a milder, creamy effect) and finish it off with a drizzle of extra virgin olive oil, balsamic vinegar, and freshly ground black pepper.
Best Sweet Potato Latke Recipe
Servings
16 Servings
Ingredients
- 1 pound sweet potatoes peeled and shredded
- ½ cup flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 2 large eggs lightly beaten
- ¼ cup whole milk
- Extra virgin olive oil for frying
- 4 ounces brie cheese cut into 16 slices
- ½ cup baby arugula leaves
Instructions
- In a large bowl, mix together sweet potato, flour, baking powder, salt, pepper, garlic powder, eggs, and milk.
- Heat ¼-inch oil in a large skillet over medium heat.
- Line a sheet pan with two layers of paper towels.
- Working in batches, drop ¼ cup batter into oil, and flatten slightly into circles. Fry until nicely browned, about 4 to 5 minutes per side. Remove from pan, and drain on the prepared pan, and continue with remaining batter.
- Preheat broiler.
- Remove paper towels from under the latkes. Place a slice of cheese on each latke and broil until cheese is slightly melted and bubbly at the edges, about for 2 minutes.
- Place two latkes on each appetizer plate and top with a few leaves of arugula.
Really? Fried latkes also need rich cheese on top? My sweet potato latkes are spectacular without adding all that additional fat. Rather save my creamy brie for a separate recipe, and cut the richness of a fried latke with a fruit spread such as homemade peach butter or applesauce.