Wednesday, April 13, 2011


A week or so ago, I enjoyed a wonderful burger and sweet potato fries at Father's Office. If you haven’t been to or heard of Father's Office, it’s a widely praised upscale pub in Los Angeles with two locations. (Read more about it here).

Anyways, while scarfing down my own personal basket of the glorious sweet potato fries smothered in their blue cheese dipping sauce, I kept thinking how gosh darn good they tasted. The sweetness from the sweet potato matched up against the salty and garlicky dipping sauce—I could eat these with every meal. So I thought to myself, how else can I experience this fantastic flavor combination without eating fries every time? Enter latkes. For some bizarre reason, I can eat close to 5 baskets of fries, but when it comes to latkes, I’m much more of a lady. I can stop myself after one or two. Yes, I realize latkes are still fried, but for some reason I don’t feel as guilty eating them as I do with fries. Silly reasoning, I know.

So here it is, Sweet Potato Latkes topped with a Blue Cheese dipping sauce. I pulled this Latke recipe off of Epicurious here.

Sweet-Potato Latkes (makes about 26 Latkes)
1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup vegetable oil

Stir together potatoes, scallions, flour, eggs, salt, and pepper.
Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.

Here’s what I did for the Blue Cheese dip/topping:
1/2 cup sour cream
1/4 cup finely chopped scallions
2 tablespoons finely chopped flat-leaf parsley
1/3 cup crumbled blue cheese (2 ounces)
2 teaspoons fresh lemon juice
1 1/2 teaspoon mayonnaise
1 garlic clove, minced

Personally, I like my latkes a little well-done. Don’t burn them until black, but I like the added crunch it gives. Just like well-done hashbrowns.


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