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  • The base number of servings for this recipe is 20
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    Yucca Latkes with Mango Jam and Lime Crema

    Spice up your Hanukkah celebration with a fusion dish: yucca latkes with mango jam and lime crema. The latkes, a combination of potato and yucca, are fried until crispy and golden and then topped with a sweet and tropical mango jam and a bright and smooth lime crema.


    Ingredients
    For the Latkes
    1
    Yukon Gold potato, peeled
    1
    red onion, peeled
    2
    large yucca roots, peeled
    2
    eggs
    1/2
    cup
    flour
    2
    cups
    Grapeseed oil
    For the Mango Jam
    2
    mangos, peeled and diced
    1
    ounce
    champagne vinegar
    2
    ounces
    agave syrup
    For the Lime Crema
    2
    ounces
    Sour Cream
    1/2
    ounce
    Lime Juice
    1
    teaspoon
    lime zest
    Directions
    To make the mango jam: In a medium sauce pan, heat the mangos, vinegar, and syrup until soft and all liquid is evaporated. Using a stick blender, blend until smooth. Let cool and set aside.
    To make the lime crema: Combine all ingredients, mix, and keep cool. Set aside.
    To make latkes: Using the grating attachment, grate the potatoes, onions, and yucca separately in a Cuisinart. Using a colander, squeeze all the excess liquid out of the grated vegetables.
    Combine the potato, yucca, and onion mixture with eggs and flour in a mixing bowl, incorporating completely.
    Add the oil to a medium skillet and heat to 370 degrees.
    Place two ounces of the latke mixture to the oil and cook until brown on one side, approximately 2 minutes. Using a slotted spoon or spatula, flip the latke and continue to cook until browned on both sides. Remove from oil, place on a paper towel covered tray, and immediately season with salt. Continue with the remaining mix.
    To serve: Top each latke with a dollop of jam and crema and serve immediately.

    The base number of servings for this recipe is 20
    OK

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