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Sweet potatoes and spicy cayenne, fresh cilantro and smoky cumin, drizzled with a chipotle mayo. Now you have Jewish tradition merging with Southwestern flavors, creating new American tastes to savor!
Prep Time: 00:15
Cook Time: 00:20
2 pounds sweet potatoes, peeled and grated
1/2 cup minced cilantro
1 tablespoon minced garlic
1 medium purple onion, grated
2 large eggs
3 tablespoons ap flour
1 teaspoon baking powder
1/2 teaspoon cayenne
1 tablespoon ground cumin
1 1/2 cups canola oil, for frying
1 cup mayonnaise, (can be light mayo)
1 medium chipotle in adobo sauce, (or more-to taste)
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1 teaspoon ground cumin
salt and pepper
1Make the latkes: Heat oven to 200F.
2In a large bowl whisk the eggs, flour, baking powder and spices. Add the grated potatoes and onions and mix well (Using hands is best, I find).
3Heat about 1/2” canola oil in a 12” frying pan over medium high heat.
4Form about 1/4 cup of the potato mixture into a flat oval patty and carefully place in the hot oil. Repeat until the pan is full, but not over-crowded.
5Fry the patties for about 3 minutes, flipping them over and cooking for 3 minutes more on the 2nd side.
6Place the latkes on a grate set over a rimmed cookie sheet and place in a warm oven (200F) until ready to serve. Repeat with the rest of the mixture.
72.Chipotle mayo: Place all ingredients in blender and pulse until well combined and pretty smooth.
8Taste and adjust seasoning to your taste.
93.Serving: Place sauce in a bowl, or in a squeeze bottle.
10Serve latkes hot along the sauce.
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