This latke recipe, complete with a date-apple butter, comes from Sara Bradley of Freight House in Paducah, Kentucky. She writes, “It’s very Eastern European to do potato latkes with sour cream and apple sauce. We like to do a play on that, so we serve the latkes warm with date apple butter and crème fraîche or sour cream on the side.”
“I also love using sweet potatoes because if peeled properly, they don’t oxidize and can be prepped ahead of time. And I actually mix a little bit of matzo in my batter, just as the binder. If you prefer, you can replace the flour with matzo in this version.”
1 lb granny smith apples, peeled, deseeded, and cut into medium-sized chunks
4 medjool dates, pitted and diced small
1/4 cup dark brown sugar
2 tablespoons apple cider vinegar
1 pinch kosher salt
1 pinch nutmeg
1 lb sweet potatoes
4 scallions, thinly sliced
1/3 cup flour (or matzo meal)
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon curry powder
2 eggs, beaten
1 tablespoon kosher salt, plus more for sprinkling
Rice bran oil for frying
Crème fraîche or sour cream for serving
Date Apple Butter
- Make the date apple butter: Combine apples, dates, brown sugar, vinegar, salt, and nutmeg with 1 cup water in a small saucepot. Cook over medium heat, covered, until apples are translucent. Stir frequently to keep it from burning. Add more water if necessary. Let cool slightly, then puree mixture; for a smoother butter, use a blender, or for a chunkier texture, use a food processer.
- Make the latkes: Peel sweet potatoes down to bright orange flesh and grate on large side of box grater. In a medium bowl, stir together the potatoes, scallions, flour, cinnamon, cumin, and curry powder until well combined. Add eggs and salt and stir until everything is well-coated.
- Fill a large pan (preferably cast iron) with ½ inch of oil and heat over medium-high until it ripples or lightly smokes. Spoon out a golf ball-sized amount of latke mix and lightly flatten. Carefully add to oil. Repeat, being careful to not overcrowd the pan. Cook latkes for 2 to 3 minutes per side, or until golden brown. The potatoes will turn from bright orange to a cooked pumpkin color when done. Drain on paper towel-lined plate and season with a sprinkle of kosher salt. Serve latkes warm with date apple butter and crème fraiche or sour cream on the side.
- From Sara Bradley of Freight House, Paducah, Kentucky