Seasons Recipes

Sweet Potato Latkes with Watercress Salad

Sweet Potato Latkes with Watercress Salad
Serves: 4 to 6

Ingredients:

For the Latkes:
1 large sweet potato, peeled and coarsely grated (about 1 lb.)
1 medium Russet potato, peeled and coarsely grated
1/3 cup breadcrumbs
1 Tsp. baking powder
2 eggs, lightly beaten
1 Tsp. Seasons Tuscan Blend Seasoning
½ Tsp. Seasons Pepe e Aglio (black pepper blend)
¾ Tsp. Seasons Himalayan Pink Salt
1/3 cup Seasons single varietal EVOO (Hojiblanca, Arbrosana or your favorite)

For the Watercress Salad:
2 – 3 cups watercress
½ cup cilantro, roughly chopped
1 jalapeno, thinly sliced (optional)
¼ red onion (thinly sliced)
3 green onions, thinly sliced

For the Dressing:
1 ½ Tbsp. Seasons Serrano Honey Vinegar
3 – 5 Tbsp. Seasons Lemon Fused EVOO
Season Himalayan Pink Salt, to taste
Seasons Pepe e Aglio (black pepper blend), to taste
¼ – ½ Tsp. Dijon mustard

To Serve:
Crème Fraîche or sour cream
Lox or smoked salmon
Capers
Lemon wedges

Directions:

Preheat the oven to 200ºF. Put a wire baking rack in a baking sheet and place in oven.
To make the salad:
In a bowl, add watercress, sliced jalapeno, cilantro, red onion and scallions, toss well to combine. Set aside.
To make the Serrano – Lemon Vinaigrette:
Combine all ingredients in a liquid measuring cup. Whisk well until well blended and emulsified.
To make the latkes:
Transfer the grated potatoes to a clean dishtowel; squeeze and wring out as much of the liquid as possible.
Working quickly, transfer the mixture to a large bowl. Add the eggs, breadcrumbs, baking powder, Tuscan spice blend, salt and black pepper. Mix well to combine.
In a medium heavy-bottomed pan over medium-high heat, pour in the oil.
Working in batches, add about 2 tablespoons of the sweet potato mixture per latke. With the back of a fork, press lightly to form a disc. Cook for 2-3 minutes per side, until golden-brown and crisp. Using a fish spatula, transfer the latkes to prepared baking sheet in the oven to keep warm. Repeat with the remaining batter.
To serve:
When ready to serve, add a few tablespoons of the vinaigrette to the bowl with the watercress mixture and toss to coat. Taste and add more dressing as needed. Garnish latkes with the salad. Serve with desired toppings.

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