For Canadian Thanksgiving, I didn’t have quite enough time to post my recipe of an experimental side dish I was planning on making. Since this Thursday will be the American Thanksgiving, I wanted to catch you guys up on my experimental side dish. I made some Potato Latkes with sweet and regular potatoes, red onions and sage. If you didn’t notice, this recipe has 2/3 of last week’s challenge ingredients!
- 2 large-medium sweet potatoes
- 5-6 medium size regular potatoes (I had Yukon gold available)
- 1 red onion
- salt & pepper
- 1 egg
- 1/3 cup all purpose flour
- chopped sage leaves (~4 leaves)
- Using a box grater or a food processor, grate the sweet potatoes and regular potatoes in a large bowl. You will notice that there’s some water coming out from the potatoes, that’s totally normal
- To prevent the potatoes from turning brown, transfer the grated potatoes in a bowl with ice (a trick I learned from Martha Stewart haha)
- Once all of your potatoes are grated and in the bowl with ice, you can leave them there and start slicing 1 red onion. Some recipes call for the onion grated but I love the colour that the red onion gives to the dish
- Then chop your sage leaves and add them in the same bowl with your onions
- Using a strainer, drain the ice water from the bowl with the grated potatoes
- Squeeze out as much water as you can from the grated potatoes before adding them with the onions and sage leaves. Some people use a cheese cloth to squeeze it out but you can simply use your hands as well
- Once all of the water is drained/squeezed add the grated potatoes in the bowl with the onions and sage leaves
- Add a generous amount of salt and pepper to season the mixture
- Start heating a deep pan before adding your cooking oil (about 1 inch of oil works fine but if you need more just add it in)
- Crack an egg then add it into the same bowl
- Mix the ingredients together with your hand while gradually adding the flour in the mix using your other hand (it’s easier than you might think!)
- Once the oil is ready for frying, you can spoon the potato mixture and drop them in the oil OR you can use your hand to clump them together and carefully drop them in (I do a little bit of both)
- When they are in the pan you can flatten them out with your spatula to get a pancake shape
- Fry them for 2-4 minutes on each side (depending on how thick they are of course)
- Dry the excess oil by transferring the potato latkes in a plate lined with paper towel
- Repeat steps 12-15 until all of your potato mixture are cooked and enjoy!
Potato latkes are commonly paired with sour cream or applesauce. I made a sweet n’ sour sauce using apple cider vinegar, honey, salt, pepper and chili flakes.
I have a new recipe coming up at the end of the week as a part of my recipe challenge. Stay tuned!
P.S. Please follow this link to VOTE on week 2’s #DKRecipeChallenge. I will be using the ingredient with the most number of votes to make a new recipe posted 24 hours after the polls has closed.