Sweet Potato Latkes

Almond Creme Fraiche:

2 cups sliced almonds

2 Tbsp. LG Sicilian Lemon White Balsamic

3 Tbsp. LG Mild Extra Virgin Olive Oil

1/2 cup water

1 1/2 tsp. salt


1 lb russet potatoes

1 lb sweet potato

1/2 tsp. sea salt

black pepper to taste

3 Tbsp. LG Tuscan Herb Infused Olive Oil

1 onion finely chopped

3 Tbsp. chopped chives

1 cup bread crumbs

1/4 cup LG Garlic Infused Olive Oil



-For Creme Fraiche - Soak almonds overnight.  Drain almonds and transfer to food processor and add rest of creme fraiche ingredients. Refrigerate for at least 1 hour.

-Grate potatoes and place in a large bowl. Add salt and pepper, then with a clean kitchen towel, squeeze the excess liquid from them and place them in a large bowl.

-Heat the Tuscan Herb olive oil in a pan over medium heat then saute onions until soft.

-In a bowl add onions, bread crumbs, and potatoes and make into patties (3 inches wide and 1 inch thick). Place on parchment paper.

-Heat garlic olive oil in a skillet and fry the latkes until lightly browned and crisp (about 4 mins per side).

-Top with creme fraiche and chives.



Recipe by: Chef Lauren Marshall

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