How to make it

  • For Lime Creme Fraiche:
  • Mix all ingredients in a bowl and place in the fridge, allowing all the flavors to combine
  • For Latkes:
  • Shred the potatoes with the fine shredding attachment of a food processor or hand grater
  • Place in a colander and squeeze out the excess moisture as much as possible
  • Put the shredded potatoes in a bowl and add the onions, eggs, matzoh, flour and salt to taste
  • Mix in the spices
  • In a large, heavy skillet, heat 1/4 cup canola oil over high heat until very hot but not smoking
  • Squeeze 1/4 cup of batter one more time and drop into hot oil
  • Flatten with a spatula
  • Don't pit more than a few in the pan at one time
  • Lower the heat to medium
  • Regulate the heat carefully so you don't burn the cakes
  • Fry until golden brown on one side, then turn and brown the other side
  • Put finished Latkes on dry paper towels
  • Serve immediately with the creme fraiche

People Who Like This Dish 2
Reviews & Comments 3

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  • valinkenmore 7 years ago
    Love Latkes - now this one is different and I can't wait to give it a try!
    Was this review helpful? Yes Flag
  • impssweetp 7 years ago
    Gosh, Maureen, this sounds fabulous. The sweet potato flavor with a touch of the lime is a great combo. Wonderful post. Hope your Thanksgiving was a great one. Christmas is almost upon us. Time flies, huh?
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  • gkwillow 7 years ago
    I had written up a recipe last night that I was going to post today that is somewhat similar to this, although it's something I've made before - not from the Today show - I hope you don't mind if I go ahead...
    Was this review helpful? Yes Flag

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