Sweet Potato and Turnip Latkes


latkes

We have much thanks to give. For farmers who work year round to leave the land better than they found it, and who bring us beautiful food week in and week out, often with dogs and kids in tow, and always with stories to tell. For a year-round growing season, for honeycrisp apples, for raised-right turkeys, for warm biscuits and pumpkin butter, for rain. But most of all, for all of you. It’s your commitment and your cooking and your connection that makes all this work. Last night, we made latkes with deep orange sweet potatoes and earthy turnips and drizzled them with maple syrup. We imagined sharing them with this big family called Farmhouse Delivery and we felt warmed through and very, very grateful. Thanks, y’all.

1 medium to large sweet potato, peeled and grated

1 bunch Japanese turnips, grated (no need to peel)

1 bunch scallion, sliced thin

2 eggs, slightly beaten

1/2 c homemade breadcrumbs

1/4 c crumbled feta cheese

salt and pepper to taste

oil for frying

Toss sweet potatoes, turnips, and scallions in a large bowl. Add eggs, breadcrumbs, and feta and mix well. Season to taste with salt and pepper. Heat a slick of oil in a large skillet until almost smoking. Drop 1/4 c scoops of latke mixture in skillet and flatten with a spatula. When the undersides are golden and crisp, flip and cook the other side. Adjust the heat as needed to get the outsides crisp but ensure that they are cooked through. As they cook, remove latkes to a rack or brown paper sack to drain. Serve immediately with a drizzle of maple syrup and dollops of sour cream, creme fraich, or thick yogurt. Latkes can be rewarmed on a baking sheet in a 400 degree oven for 5-10 minutes.

 

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