Having grown up in Jewish family and know that Hanukkah will happen on Sunset in the US tomorrow. In Oz, It is already the 27th of November. I will be lighting my first candle at sunset tonight. There is a pleasure getting walloped by two holidays in row with Thanksgiving on Thursday and Hanukkah the day before. You know it means double preparation and more fun. I went out this year to make it happen. Already ordered my turkey. I have a bowl sweet potatoes ready to peel. This dish goes back thousand of years and the ordeal of the Maccabbees warting off the Ancient Hellenistic Greek were insisting that their culture should be the rule of law. The Maccabees said "No" and fought off the Greeks and rededicated the temple in Jerusalem long before Christ arrived the on the scene.
I usually like to make my the next day at Thanksgiving especially since I am inviting friends over and my neighbors. The secret to this Cajun spice that savors that Louisiana flavor. When people come over and they always ask for more.. This pretty much a potato pancake. But, it is not. It is a sweet potato masterpiece fried in oil. The oil symbolizes the oil burnt in the temple for 8 days and there was only enough oil for one day.. These taste sweet and they are soooo good to eat. It is even more special that I can serve these puppies and get my friends on their feet. This is where the party really gets hopping.Sure enough, it does the sweetness is one that can't be missed. People will want to know your secret to them.Shhh... Don't say anything. Because I am about to let you on the secret of how to make them. So here we go with the ingredients and direction to makes these prized treasures of sweetness.
Ingredients
2 pounds sweet potatoes (about 3 large), peeled
3 large eggs
2 tablespoons plus 1 teaspoon Cajun Spice Blend
1/3 cup cilantro, chopped
Peanut oil
Sour cream or Guacamole
Directions
Using the coarse grating disc of a food processor, grate the sweet potatoes. Transfer to a large bowl.
In a small bowl, whisk the eggs. Sprinkle the Cajun spice blend into the eggs and whisk. Mix in the cilantro.
Add egg mixture to the grated potatoes.
In a large skillet, heat the peanut oil until very hot but not smoking. If you are using a thermometer, get the oil to 375°F.
Add the sweet potato mixture 1/4 cup at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper towels. Repeat until all the potatoes are used.
Serve with a dollop of sour cream or a dollop of guacamole.
Once, they are ready to come out of the frying on the plate to soak up the grease. They are ready to eat. Don't worry about what your cardiologist or primary care physician says about eating them one time. Eating one time won't kill you.I won't say word. It is our little secret.Now, the fun part is making and giving the away to friend and collegues alike. I like to serve them to my guests at Thanksgiving this year. That is the beauty of these masterpieces of sweetness.
I like put a dollop of guacamole to go with it. Because it tastes so sweet and has all of the Louisiana and Jewish goodness cook right in. In Australia, I make and take them over to my next door neighbors even though are not Jewish. They love them and always ask when I am going to make more. So make yourself a couple and enjoy the holiday. This recipe is free and that is right is absolutely free. You can download the recipe with link at the bottom. "Laissez le bon temps rouler". Let the good times roll.
Sweet Cajun Latkes
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