Lots of Latkes

Recipe made by: Robbie Shorr, Miranda Kalish

It’s hard to say what the most known Jewish food is, but latkes are definitely up there. And as the winter holiday season has gained even more prominence through social media, latkes have definitely risen up the ranks of the public consciousness. As such, there are now many different takes on the latke, ranging from simple tweaks to gourmet total makeovers. I believe that as a food which is meant to bring comfort during cold nights, latkes are a tradition best left unchanged. However, Miranda and I couldn’t stop ourselves from using our beloved sweet potatoes instead of regular potatoes in our latkes. But no matter how you make them, the eternal debate rages on: applesauce or sour cream?

Ingredients:

  • 2 sweet potatoes
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs

Directions:

  1. Preheat the oven to 375°F.
  2. Peel and grate the sweet potatoes into a large bowl.                    img_1733
  3. Add the flour, salt, cinnamon, and eggs to the sweet potato, and mix all of the ingredients thoroughly.                                                                                        img_1734
  4. Drop small balls of the mixture onto a greased baking sheet, flattening them to between 1/4 and 1/2 of an inch high.                                                                 img_1735
  5. Bake at 375°F for 25 minutes. Flip the latkes and finish baking for 15 more minutes.

Why this recipe is good for college students: I know that not frying latkes is blasphemy. But it’s actually the right move for college students for two reasons. First, it means that all of the latkes are done at the same time and you don’t have to worry about making them one by one, which you do if you fry them. Second, while the latkes are in the oven you can do homework, but if you’re frying latkes you have to supervise the pan the whole time. Additionally, this recipe only calls for extremely simple baking ingredients, so the only thing you need to plan in advance to have on hand is the sweet potatoes.

Why this recipe is good for those who keep Kosher: Aside from being a Chanukah (yes, that’s how we spell it here at Kosher Kollege) classic, these latkes are completely parve and can thus be enjoyed with any meal.

What I would do differently if I made this recipe again

  • The biggest problem with this recipe was definitely the extent to which the latkes fell apart. While baking them longer would of course solve this problem, this would also burn the outside. If I were making these latkes again, I would make sure that all of the sweet potato shreds were well coated with the eggs and flour, as this is what helps them stick together. I would also consider adding bread crumbs as an additional thickening agent.
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