Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything.
- Lawrence Downes
OK, this is what I was looking for. Haven't cooked it, but I'm not tweaking the content at all. There, I've said it.
I was about to say that I like plain old Ashkenazi latkes just fine, and will be eating plenty over the next few days, but I've enjoyed experimenting with different potatoes, other vegetables (carrots, zucchini, etc.), and spices. This one sounds like a lot of fun.
1/2 large boniato (Cuban white sweet potato) or yam, peeled, about 3/4 pound
1/2 medium Spanish onion, peeled
2 large eggs
1/2 teaspoon grated orange zest
1/4 teaspoon cumin
1 teaspoon salt, or to taste
Freshly ground black pepper
1/4 teaspoon ground ginger
2 tablespoons fresh cilantro, chopped
1/8 teaspoon crushed dried hot peppers
2 teaspoons matzo meal
Peanut or vegetable oil for frying
1/2 cup sour cream
3 to 4 scallions, chopped
Grate the boniato and onion together on the large holes of a grater into a bowl.
Stir in the eggs until well blended.
Add the orange zest, cumin, salt, pepper, ginger, cilantro, dried hot peppers and matzo meal, stirring to mix.
In a large heavy frying pan, heat about 1/2 inch oil over moderate to high heat.
Drop the boniato mixture into the oil 1 heaping tablespoon at a time, being careful not to crowd the pan.
Pat down the batter in the center with a wooden spoon, and fry the pancakes until golden brown on one side, turn and brown the other side.
Drain on paper towel and keep warm. Mix the sour cream and the scallions in a small bowl. Serve with the hot boniato latkes.Recipe from Gannett News Service, via Is that my buréka?.