Sweet Potato Latkes with Miso-Apple Slaw

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Every Jewish family has its own latke recipe perfected over generations so I’m not going to even try to enter that territory. Instead, as a lover of all things fried and starchy, I came up with my interpretation of the potato cake using the Asian flavours in my wheelhouse. Sweet potato adds a hint of sweetness and the apple-miso slaw adds the necessary acidity and brightness to cut through the oil. Whether people want to call this a latke or not— my Jewish friends are split on this, though I did run it by a rabbi who was pretty stoked by the idea—it’s nonetheless a tasty appetizer great for large gatherings. For the latkes 3 lbs. sweet potato (about 2 large), peeled and coarsely grated 1medium onion, finely chopped (about 1 cup) 2 tsp (10 mL) kosher salt 2 large beaten eggs 1 cup (250 mL) panko crumbs, plus more as needed Vegetable or peanut oil, for frying Place sweet potato and onion in a strainer and using hands, squeeze out as much liquid as possible. Add salt and toss. Let sit for 5 to10 minutes and squeeze out any remaining liquid.

Transfer mixture to a large mixing bowl. Add egg and panko crumbs until mixture comes together and can be formed into a ball. If mixture is too crumbly, add more panko, a tablespoon at a time.

Scoop 1/4 cup of potato mixture and squeeze out any excess liquid. Form into a compact patty about 2-inches in diameter. Repeat with remaining mixture.

In a large skillet over medium-high heat, add 1/2 cup oil. Drop a small piece of potato into oil. When it sizzles, oil is ready for frying.

Carefully place patty on to oil, it should sizzle upon impact. Fry in batches of 4 latkes at a time, for 2-3 minutes per side until golden brown. Add more oil as needed and using an oil skimmer or slotted spoon, remove burnt bits of potato in between frying batches. Place on plate lined with paper towel. If making large batches, keep latkes warm on an unlined baking sheet in a 200 F oven.

Makes about 16 latkes. For the miso-apple slaw 6 tbsp (90 mL) apple cider vinegar 2 tsp (10 mL) white miso paste 1 tsp (5 mL) sugar 2 large apples, peeled and cut into matchsticks 2 green onion stalks, finely chopped In a medium-sized mixing bowl, whisk together vinegar, miso paste and sugar until everything is dissolved. Add apples and toss gently. Garnish with green onions on top. Serve immediately.

Makes about 2 cups slaw.