Sweet Potato & Carrot Latkes with Persimmon Compote
Usually, whatever can be made with a potato, can be made even more delicious with a sweet potato. So I figured why not try a sweet potato latke? To make it more interesting, I decided to add carrot (I’m really living on the edge!). I was actually inspired by another classic holiday dish, tzimmes, so I used cinnamon and a sweet, fruit compote. We actually ate these for breakfast, which was a great (but slightly fatty) way to start the day.
- Persimmon Compote
- 3 ripe fuyu persimmons
- 2 tablespoons silan (date syrup) or honey
- 2 large sweet potatoes
- 2 medium size carrots
- ¼ cup flour
- 2 eggs, slightly beaten
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- Salt to taste
- Step 1 Persimmon Compote: Preheat oven to 375 degrees.
- Step 2 Peel three ripe persimmons and chop into ½ inch pieces. Coat with two tablespoons of Silan or Honey and add a dash of salt. Transfer to a small baking dish and bake, stirring occasionally, until the persimmons are soft, about 20 minutes.
- Step 3 Remove from the oven and let cool slightly. You can mash this slightly or leave as is. Just note that the fibers in the persimmons make them a bit more difficult to mash.
- Step 4 Latkes: Peel and shred sweet potatoes and carrots into a large mixing. Add remaining ingredients and mix well.
- Step 5 Coat the bottom of a sturdy frying pan with canola oil (or any oil that can take high temperatures) and heat over medium high heat. When oil gets hot, it can splatter and burn, so treat the oil with care. Test that oil is getting hot with a drop of water, if it splatters too much remove from heat to let it cool slightly, return to heat. When the oil is hot, drop a large spoonful of the mixture into the pan, flattening the mixture into a patty. Sprinkle a dash of salt on the top. Consider cooking a test latke for flavor and cook time (about 3-4 minutes on each side, or until golden brown and crispy). The oil should be hot enough that the latke forms a crispy edge.
- Step 6 Once you are satisfied with the test latke, create as many patties as can fit in your skillet with enough room to flip the patties. Continue this process until the mixture is gone. After a few batches, toss the oil (do not put the oil down the drain!), and use a new batch of oil. Transfer cooked patties from the pan onto a drying rack to let some of the excess oil drain. Serve with compote and enjoy!
- Step 7 *These are also very tasty with the applesauce I made for my classic Latke recipe!