Sweet Potato & Porcini Mushroom Latkes with Chive Sauce

So excited for the weekend to be here because it means I can catch up on EVERYTHING! My list is piling up with To-Do items for my Saturday so here is to a stress-free weekend, right?


This week was stress-free, but that is because this week FLEW by! I probably focused on certain things too much or the fact it gets darker sooner is messing with me!


This week I worked on Latkes two nights in a row. I had never made them and ever since I receivedmy issue of Bon Appetit in the mail, I had been eyeing several recipes for these traditional potato pancakes.


Latkes are a traditional Jewish dish often served during Hanukkah but I had really never had them before. That even suprises me! These are really easy to make and is perfect with a large green salad.

Since I used a non-stick skillet, I really tried not using tons of oil. I used coconut oil and quickly cooked the latkes on each side with no issues. After pan-frying these, I placed them on a cookie sheet and in the oven to continue baking. Make sure not to leave them in too long or else they will dry up.  Enjoy!





Sweet Potato & Porcini Mushroom Latkes


adapted from Bon Appetit


Print recipe


Latkes
1 ounce dried porcini mushrooms
4 cups sweet potatoes, peeled, cut into 3/4-inch cubes
2 cups chopped onions, divided
2 flax "egg" (2 Tbsp flaxseed meal + 6 Tbsp warm water)
1/4 cup potato flour (or any tyoe of flour)
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
Coconut oil (for frying)





Chive sauce
1 cup Silk plain yogurt (or Tofutti sour cream)
1/4 cup chopped fresh chives
2 Tablespoons apple cider vinegar
1 teaspoon white pepper, ground
1 teaspoon salt, or to taste
1 Tbsp lemon juice


Greens and Mushrooms
2 tablespoons olive oil
3 small garlic cloves, pressed
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
8 ounces baby portabella mushrooms, sliced
3 cups (packed) baby greens


Latkes
Combine porcini and boiling water in bowl. Soak until soft, about 15 minutes. Strain, pressing out all liquid. Chop porcini.


Blend raw potatoes and 1/2 cup onions in processor until finely ground and some liquid forms. Add mixture to a bowl and using 2-3 paper towels, drain excess liquid from potatoes, letting thw liquid soak into the paper. Discard paper.


Add 1 1/2 cups onions and next 4 ingredients. Stir until batter becomes moist. Add porcini.


Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Working in batches, drop potato mixture into skillet by scant 1/4 cupfuls. Flatten into 2 1/2-inch rounds. Cook until golden, 3 to 4 minutes per side. Transfer to large baking sheet. do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until crisp, 4 to 5 minutes per side.


Salad and chive cream
Stir nondairy yogurt, chives, and 2 Tablespoons vinegar in small bowl to blend. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.


Heat oil in large skillet over medium-high heat. Add garlic and all mushrooms; sprinkle with salt and pepper. Sauté until brown, 6 to 7 minutes. Sprinkle with 2 tablespoons vinegar; toss. Season with salt, pepper, and more vinegar, if desired.


Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive sauce.