Sweet Potato Latkes with Wasabi and Wasabi Tobiko

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Rachel Klein mixes sweet and spicy flavors in this whimsical recipe, stirring pungent wasabi paste into crème fraîche to top the slightly sweet latkes and garnishing them with wasabi tobiko (flying fish roe) and peppery radish sprouts.

By Rachel Klein

Updated on December 14, 2017

Sweet Potato Latkes with Wasabi and Wasabi Tobiko — Photo: © Keller & Keller

Total Time:

45 mins

Yield:

makes about 4 dozen 1 1/2-inch latkes

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Ingredients

1 large sweet potato (1 pound), peeled
1/2 cup matzo meal
1 tablespoon sugar
2 teaspoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1/4 teaspoon cayenne
1/8 teaspoon freshly ground pepper
1 large egg, lightly beaten
1 egg white, lightly beaten
1/2 cup milk
Vegetable oil, for frying
1/2 cup crème fraîche
1 1/4 teaspoons wasabi paste
1 1/4 teaspoons rice vinegar
1/4 teaspoon salt
1/2 cup peppery sprouts, such as radish sprouts
2 ounces wasabi tobiko (see Note)

Directions

In a food processor or on a box grater, coarsely grate the sweet potato. In a large bowl, combine the matzo meal with the sugar, flour, salt, baking powder, cayenne and pepper. Stir in the egg, egg white and milk. Stir in the sweet potato.
In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the sweet potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining sweet potato mixture, adding more oil as needed.
In a small bowl, mix the crème fraîche with the wasabi paste, rice vinegar and salt. Arrange the latkes on a platter and top each one with the wasabi cream, a pinch of sprouts and a little tobiko. Serve warm.