Growing up in NYC, these were part of my weekly yummy Jewish meals, especially in the colder months around Christmas and Hanukah.
I have kept the tradition and just changed the topping from applesauce or sauerkraut which we had in the winter to berries and other summer fruits to mark Christmas “down under“. Hope you enjoy!
Berry Sauce
Ingredients
- 1 cup raspberries, or other berries fresh or frozen
- 2 Tablespoons water
- 1 Tablespoon rice honey or maple syrup to taste
- 2 Tablespoons chia seeds
- pinch of salt or 1/2 teaspoon Shiro miso
Method
- Combine all the ingredients into a blender or food processor and process until smooth. You may need to add some extra water to help it combine.
- Pour mixture into a saucepan and heat over medium heat until the mixture begins to bubble.
- Reduce the heat and stir until thickened, about 3-5 minutes.
- Serve with latkes.
- Store in an airtight container in the fridge for 1 week. It can also be used as a jam on bread or other desserts.
Sweet Potato Latkes
Ingredients
- 3 cups sweet potatoes * 450 gr. (1 pound) , peeled and shredded with a box grater or a food processor
- 2 tablespoons diced onion or shallots
- 1 clove garlic, minced
- 3 eggs or flaxseed egg substitute **
- 2-3 tablespoons flour (any kind is fine)
- 1 teaspoon Himalayan salt
- ½ cup olive or sesame oil
* If you prefer, you can use regular potatoes instead
Flax Egg Ingredients (measurements for substituting three eggs)
- 3 Tbsp flaxseed meal (ground raw flaxseed)
- 7 1/2 Tbsp (110 mL) water
Flax Egg Method
- Add flaxseed meal and water to a dish and stir
- Let rest for 5 minutes to thicken
Note: It’s not an exact 1:1 substitution in every recipe because it doesn’t bind and stiffen during baking quite like an egg does.
Method
- Peel and grate the potatoes and combine with diced onions. Save peels and toss with oil and salt and bake for chips.
- Then, using cheesecloth or a paper towel, squeeze and remove all the moisture from the potatoes if necessary.
- Combine potatoes, onion, garlic, eggs, flour, and salt together in a bowl.
- Heat a large pan over medium-high heat and add some of the oil and continue to heat. You know it is hot enough when you drop a bit of the latkes batter and it starts to sizzle.
- Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form ½ inch patties. Brown on one side, and then flip and brown the other. Continue till all cooked adding oil as needed.
- Place on paper towels to absorb any excess oil.
- Serve with berry sauce and/or sauerkraut (or other fermented vegetables)
