Sweet Potato Latkes with Fig Jam and Blue Cheese
Substituting sweet potatoes for russet potatoes turns out colorful latkes with the distinctive sweet yet earthy taste of this root vegetable. Topping them with fig jam and a bit of your favorite blue cheese results in an easy appetizer that’s suitable for even the most elegant of cocktail parties.
- For the latkes:
- 2 lb. (1 kg) sweet potatoes, peeled
- 1 yellow onion, peeled, ends trimmed and halved lengthwise
- 2 eggs, lightly beaten
- 1 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- Olive oil for frying
Fig jam for frying
- Blue cheese for serving
Preheat an oven to 250°F (120°C). Line a baking sheet with paper towels.
To make the latkes, using the fine grating attachment of a food processor, grate the sweet potatoes and the onion into a bowl. Transfer the mixture to a kitchen towel and squeeze to remove the excess liquid.
In a large bowl, beat the eggs with salt and pepper. Add the grated sweet potatoes and onion and the flour and toss to thoroughly combine.
In a large fry pan over medium heat, pour olive oil to a depth of 1/2 inch (12 mm). Heat the oil until almost smoking. Working in batches, drop the batter into the oil, using 1 heaping Tbs. per latke. Press down on the latkes with the back of a spatula and cook until crisp and golden brown, 3 to 5 minutes per side. Using a slotted spatula, transfer the latkes to the prepared baking sheet and keep them warm in the oven while cooking the remaining latkes.
To serve, top each latke with a dollop of fig jam and a thin slice or a few crumbles of blue cheese. Serve immediately. Makes about 3 dozen latkes; serves 12.