inthekitchen
Sweet Potato Latkes
Bluestone Cottage ( cover )
INGREDIENTS Sweet Potato Latkes 2 sweet potatoes , shredded 1 bunch green onions , chopped fine 1 egg 1 cup milk 1 / 2 cup gluten free or all purpose flour salt and pepper to taste
Blistered Grape Tomatoes 1 pint grape tomatoes olive oil salt and pepper
Kale Chips 1 bunch of kale , ripped off of the stem , washed and dry
olive oil
salt and pepper
Garnish 1 cup sour cream ( full fat ) olive oil freshly cracked pepper
METHOD Sweet Potato Latkes 1 . Combine all ingredients in a large mixing bowl . 2 . Heat a large griddle and spray with cooking oil . 3 . Drop spoons of the latke mix onto the griddle and let cook about 3 minutes on each side . 4 . Pat the mixture down with a spatula when you flip it to keep it compact . 5 . Transfer to a cutting board and set aside to cool . This mixture can be made in advance and can sit overnight in the fridge . 6 . Once cool use a round cutter to trim the latkes . Refrigerate until needed .
Blistered Grape Tomatoes 1 . Toss the grape tomatoes in a mixing bowl and coat with olive oil . 2 . Season generously with salt and pepper . 3 . Preheat oven to 400 ° F . 4 . Place the tomatoes on a parchment lined sheet pan . 5 . Save the oily bowl to use for kale chips . 6 . Put the pan into the preheated oven for 8 minutes . Lower the temperature to 350 ° F and let cook another 5 minutes . 7 . Remove from oven and let cool . 8 . Meanwhile prep the kale chips . 9 . Pack into container gently and refrigerate .
Kale Chips 1 . In the same bowl used to toss the tomatoes place the kale and drizzle generously with olive oil . Season with salt and pepper . 2 . Rub the kale between your hands until it is all well oiled . 3 . Preheat oven to 400 ° F . 4 . Place the kale in one single layer on a parchment lined sheet pan , ensuring they don ’ t overlap . 5 . Bake for approximately 15 minutes then check to see if they are dry . 6 . If not , lower the oven temp . to 200 ° F and return to continue drying out .
Can be made the day before and store at room temperature in an airtight container .
Assembly 1 . Heat latkes on a warm griddle . 2 . Transfer to a cutting board to assemble . 3 . Top each latke with a dollop of sour cream . 4 . Place one blistered tomato beside the sour cream and add a kale chip . 5 . Drizzle with olive oil and top with freshly ground pepper . 6 . Using a small offset spatula move the canapés onto serving platter .
Yield 1 dozen
44 ciao ! / dec / jan / two thousand twenty-three