Latkes

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Nina Yozell-Epstein

In New Mexico, we add green chile to our latkes, and my fave is when we use sweet potatoes, which can be grown here as well. The sweet with the spicy is delicious. This is my mom's recipe for Green Chile Sweet Potato Latkes and it's just in time for Hanukkah.

  • 6 sweet potatoes (Green Tractor Farm, La Cienega, NM)

  • 2 green onions, chopped (Malandro Farm, Abiquiu, NM)

  • 4 roasted green chiles or 1/2 cup chopped (Rancho La Jolla, Velarde, NM)

  • 2 eggs (Galloping Grace Youth Ranch, Rio Rancho, NM)

  • 1/3 cup blue corn flour (Taos Family Farms, Taos, NM)

  • Pinch of salt

  • 1/4 cup olive oil

  1. Mix together grated sweet potatoes (grate by hand or in food processor) and slightly beaten eggs, corn flour, and salt.
  2. Add chopped onions and the peeled, seeded, and chopped green chile. 
  3. Cover bottom of a cast iron pan with the olive oil and heat until a drop of water sizzles.
  4. Drop mixture by the heaping tablespoon and flatten slightly with back of spoon.
  5. Turn when golden brown, about 2 minutes per side.
  6. Drain on paper towels and keep warm in oven.
  7. Best served right away, with sour cream and homemade applesauce.
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