- Cooking Time: 25
- Servings: 10
- Preparation Time: 15
BackstoryThis Spiced Potato Latke recipe was submitted by Debbie Sharnack and is included in “Israel to Go” a pocket culinary tour published by Taglit-Birthright Israel.
The cookbook features 20 specially selected recipes derived from the spice pallet and foods native to the Mediterranean to chronicle the exotic cultural experience offered to Taglit-Birthright Israel trip participants. All recipes are designed to be easy for the home-cook to follow.
Taglit-Birthright Israel sends Jewish adults between the ages of 18 to 26 on a free 10-day trip to Israel to strengthen each participant’s Jewish identity and build a lasting bond with the land and people of Israel. Since its inception, more than 350,000 Jewish young adults have taken part in Taglit-Birthright Israel from more than 65 countries, all 50 U.S. states and from nearly 1,000 North American college campuses.
For more information, visit www.BirthrightIsrael.com
- 3 cups grated sweet potatoes
- 3 TBS flour
- 1 cup finely chopped onion (approx. 1 medium)
- 1 tsp ground black pepper
- 1 tsp sea salt
- ½ tsp mild paprika
- ½ tsp garlic powder
- ¼ tsp cinnamon
- ¼ tsp ground chipotle
- 2 eggs, lightly beaten
- Oil for cooking
- Preheat oven to 395 degrees F, approximately 200 degrees C.
- Mix the sweet potatoes, onion, spices, and flour together in a large bowl with a fork. Blend in the eggs and mix thoroughly.
- Heat 3 TBS oil in a skillet over medium heat. When the skillet is hot and oil begins to shimmer, begin cooking latkes.
- Measure a heaped tablespoon of the sweet potato mixture and spoon into hot skillet.
- Place four pancakes into the skillet per batch, flattening each with a fork
- Brown latkes for about four minutes per side, until golden brown, and place on paper towel to drain oil.
- Keep cooked latkes in warmed oven until ready
- Serve warm