Santa Fe Sweet Potato and Zucchini Latkes
This simple Jewish-inspired dish is a fabulous choice for large gatherings as it makes a whopping 16 servings in less than an hour. Pass as an appetizer or keep for a starter, you may need a second batch on hand for happy guests. The moisture of the zucchini is the perfect foil for density in the sweet potatoes. Both are great with Mexican flavours and really shine in these Tex-Mex latkes. Draining the vegetables and getting a good squeeze is a key step in making sure they are not too wet to fully bake. Pressing the latke mixture into rounds will help them bake evenly. The zingy lime and sour cream dip really complements the sweetness in the latkes. Make these latkes the star of a holiday graze board by adding some smoked salmon, toast points and a variety of nuts and raw veggies.
Uncooked sweet potato(es)
1½ pound(s), grated
Shredded reduced-fat Mexican-style cheese
1 pound(s), grated
4 medium, chopped (about 1/3 cup)
1 large egg(s)
¼ cup(s), or parsley, chopped
Reduced-fat sour cream
1 medium, cut into wedges
- Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
- Line a colander with paper towels or a clean kitchen towel. Add sweet potatoes, zucchini and scallions; let drain, then squeeze out any liquid with your hands.
- In a large bowl, mix egg, cheese, flour, cilantro, chili powder and salt; add sweet potato mixture and stir to combine.
- Drop potato mixture in mounds, using a 1/4-cup measure, onto prepared baking sheets. Press each mound into a 3-inch round (about 1/4-inch thick).
- Coat latkes with cooking spray; bake for 15 minutes. Remove pans from oven and rotate pans in oven; bake until browned and crispy, about 15 minutes more. Serve with sour cream and a squeeze of fresh lime juice.
- Yields 1 latke and about 1 teaspoon sour cream per serving.
Loosely pack the potatoes in the 1/4-cup measure for the best results.