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Sweet Potato Latkes with Wasabi and Wasabi Tobiko
© Keller & Keller

Sweet Potato Latkes with Wasabi and Wasabi Tobiko

  • SERVINGS: makes about 4 dozen 1 1/2-inch latkes

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.

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  1. 1 large sweet potato (1 pound), peeled
  2. 1/2 cup matzo meal
  3. 1 tablespoon sugar
  4. 2 teaspoons all-purpose flour
  5. 1 1/2 teaspoons salt
  6. 1 teaspoon baking powder
  7. 1/4 teaspoon cayenne
  8. 1/8 teaspoon freshly ground pepper
  9. 1 large egg, lightly beaten
  10. 1 egg white, lightly beaten
  11. 1/2 cup milk
  12. Vegetable oil, for frying
  13. 1/2 cup crème fraîche
  14. 1 1/4 teaspoons wasabi paste
  15. 1 1/4 teaspoons rice vinegar
  16. 1/4 teaspoon salt
  17. 1/2 cup peppery sprouts, such as radish sprouts
  18. 2 ounces wasabi tobiko (see Note)
  1. 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.
  2. 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.
  3. 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.
Wasabi tobiko (wasabi-flavored flying fish roe) is available from Wild Edibles (877-295-3474 or wildedibles.com).