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12.03.2010

Sweet Potato & Porcini Mushroom Latkes with Chive Sauce

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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!


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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)


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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.

13 comments:

Fight the Fat Foodie said...

These look wonderful. I have some sweet potatoes left over from thanksgiving and you have inspired me.

Keri - I Eat Trees said...

Oh yuuum! I love latkes. The beet latkes (autumn latkes I think is the recipe title)in Veganomicon are also amazing!

Monet said...

These look so delicious, and I'm thankful that I picked up a huge bag of sweet potatoes yesterday...I know that I will be making these soon! Thank you for sharing! I hope you have a wonderful weekend and that you can get everything you need to accomplished.

Brian said...

wow, these look so good. my posts must sound like a broken record, but indeed i mean that with all sincerity. i just may assemble an entire christmas meal off of only recipes on your blog :)

Neven said...

Sweet potatoes and mushrooms, two of my favorite foods. These look great

Norah said...

Wow. Looks fabulous!

Kelsey said...

bookmarking! sounds yummy :) I love latkes

HiHoRosie said...

Love the Christmas banner! So festive! And these latkes look fantastic! I'm just starting to like mushrooms again so this might be fun to try. Thanks for sharing your beautiful recipes. Oh and btw, got my coupons! I'm so excited! :)

Seglare said...

Yum, these look so good (so does your tofu omelette underneath)! I'll be bookmarking this recipe to try, hopefully soon. :)

JL goes Vegan said...

Noelle, these look beautiful (and tasty!)!

Emmy said...

Oh yum. They look so good!!! I love anything potato. Going to have to try these!

TheVeganAsana said...

Those sound just insanely delicious. I'm adding them to my "to do" list!

Carrie said...

Thank you SO Much for sharing this on my roundup this week! YUM!

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