1 lb sweet potatoes, peeled and grated by hand or in a food processor
1 small red onion grated
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup vegetable oil
In a large bowl mix together potatoes, onion, flour, eggs, salt, and pepper.
Heat oil in a large deep skillet over high heat until hot.
Tip : add a few baby carrots to absorb any burnt particles in the oil during frying process
Using an ice cream scooper, scoop potato mixture and flatten into your palm and drop into the hot oil.
Reduce heat to medium and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels or paper bag to drain.
1 cup Walnuts
½ cup breadcrumbs
1 12-14 ounce jar of roasted red bell pepper, drained
3 tablespoons olive oil
2 tablespoons pomegranate molasses
1 Garlic clove
1/2 tsp cayenne pepper
¼ tsp salt
In a small pan, heat I tablespoon of olive oil, and toast the walnuts for 3 minutes, transfer to a dish and let cool completely
In the same pan toast the breadcrumbs until they become golden, stir a few times to make sure they do not burn. Transfer to a plate to cool.
Using a food processor, place all the ingredients and blend until all is smooth
Taste and adjust the salt to taste
Chill before serving on top of the Latkes or as a dip
1 cup thick Greek yogurt
1/2 cup sour cream
1 English cucumber, or 3 small Persian cucumbers
2 tablespoons finely chopped dill
1 tablespoon finely chopped mint
1 teaspoon salt
¼ teaspoon pepper
1 small garlic clove grated (optional)
Dice English cucumber in very small pieces.
In a bowl add yogurt , (if you don’t have Greek yogurt, you will need to strain the yogurt in a cloth or coffee filter for an hour.) add the sour cream , cucumbers , herbs , salt and pepper.
We prefer without garlic, but it is a nice addition if you prefer
Keep refrigerated until ready to serve