Sweet Potato Latkes
Courtesy of Chef Kelly Cattani – Bluestone Cottage
INGREDIENTS
Sweet Potato Latkes
2 sweet potatoes, shredded
1 bunch green onions, chopped fine
1 egg
1 cup milk
1/2 cup gluten free or all purpose flour
salt and pepper to taste
Blistered Grape Tomatoes
1 pint grape tomatoes
olive oil
salt and pepper
Kale Chips
1 bunch of kale, ripped off of the stem, washed and dry
olive oil
salt and pepper
Garnish
1 cup sour cream (full fat)
olive oil
freshly cracked pepper
METHOD
Sweet Potato Latkes
1. Combine all ingredients in a large mixing bowl.
2. Heat a large griddle and spray with cooking oil.
3. Drop spoons of the latke mix onto the griddle and let cook about 3 minutes on each side.
4. Pat the mixture down with a spatula when you flip it to keep it compact.
5. Transfer to a cutting board and set aside to cool. This mixture can be made in advance and can sit overnight in the fridge.
6. Once cool use a round cutter to trim the latkes. Refrigerate until needed.
Blistered Grape Tomatoes
1. Toss the grape tomatoes in a mixing bowl and coat with olive oil.
2. Season generously with salt and pepper.
3. Preheat oven to 400°F.
4. Place the tomatoes on a parchment lined sheet pan.
5. Save the oily bowl to use for kale chips.
6. Put the pan into the preheated oven for 8 minutes. Lower the temperature to 350°F and let cook another 5 minutes.
7. Remove from oven and let cool.
8. Meanwhile prep the kale chips.
9. Pack into container gently and refrigerate.
Kale Chips
1. In the same bowl used to toss the tomatoes place the kale and drizzle generously with olive oil. Season with salt and pepper.
2. Rub the kale between your hands until it is all well oiled.
3. Preheat oven to 400°F.
4. Place the kale in one single layer on a parchment lined sheet pan, ensuring they don’t overlap.
5. Bake for approximately 15 minutes then check to see if they
are dry.
6. If not, lower the oven temp. to 200°F and return to continue drying out.
Can be made the day before and store at room temperature in an airtight container.
Assembly
1. Heat latkes on a warm griddle.
2. Transfer to a cutting board to assemble.
3. Top each latke with a dollop of sour cream.
4. Place one blistered tomato beside the sour cream and add a kale chip.
5. Drizzle with olive oil and top with freshly ground pepper.
6. Using a small offset spatula move the canapés onto serving platter.
Yield 1 dozen