I’m not going to sell this latke recipe to you as an improvement, per se, to the traditional version — fried potatoes in any form are the food of the gods — but it is certainly a sweet alternative. Especially since there are several complementary layers of sweetness in this dish: the tart bite of the apple; the natural jamminess of the red onion; the mild nuttiness of the sweet potato; and the final drizzle of hot honey.
The mascarpone, with its high butterfat content, adds a nice smooth and slightly tangy counterpoint.
Since sweet potatoes have a slightly higher moisture content than Russets, and since we’re adding the apples to the mix, the key to getting these latkes crisp is by taking an extra minute to wring out any water from the fruit and vegetable mixture.
Apple-Sweet Potato Latkes with Hot Honey Mascarpone
Makes about a 12 latkes
1 large sweet potato, peeled
2 Golden Delicious or Yellow Orb apples, peeled
½ medium red onion, peeled
¼ cup all-purpose flour
2 eggs, beaten
2 teaspoons Kosher salt
1 teaspoon baking powder
Neutral oil, for frying (canola, corn, peanut, safflower, or grapeseed oil)
6 tablespoons mascarpone
2 tablespoons of hot honey (homemade or store-bought; Mike’s or Bee’s Knees are both great brands)
- Coarsely grate the sweet potato, apples, and red onion. Put the mixture in a dry kitchen towel and wring out all the moisture possible.
- Move the mixture to a large mixing bowl, along with the flour, eggs, salt, and baking powder and combine. Gently mix — with your hands is best — until the flour is absorbed.
- In a large pan set over medium-high heat, pour about a ¼ an inch of oil. Once it is lightly sizzling, begin to fry tablespoon-sized patties, cooking three or four at a time. Use a spatula or the back of a large spoon to flatten the latkes. After about three minutes, when the edges turn a light brown, flip the latkes and cook for an additional 2-3 minutes.
- Transfer the latkes to a plate draped in a paper towel to drain and slightly cool. Meanwhile, gently whip the mascarpone and 1 tablespoon of hot honey. Plate the latkes, serve with a dollop of the hot honey mascarpone and drizzle with the remaining tablespoon of honey.