Sweet Potato-Kohlrabi Latke Thinnys with Homemade Labneh and Zaa'tar
Ingredients
For Latkes
- 1 cup grated kohlrabi
- 1 1/2 cups grated sweet potato
- green onions chopped
- 1/4 cup fresh parsley chopped
- 2 eggs
- 1/4 cup buckwheat flour
- 2 tbs. cornstarch
- 1/4 tsp. turmeric
- 1/4 tsp. black pepper
- 1/2 tsp. salt
- olive oil for frying (about 1 tablespoon for each pan-full)
For Labneh
- 3 cups plain yogurt
- 1 tsp. salt
- cheesecloth
Instructions
For Latkes
- Grate sweet potato and kohlrabi.
- Squeeze all liquids out and place in a large bowl.
- Add finely chopped onion and fresh parsley.
- Beat two eggs and add to the mixture.
- Add cornstarch, buckwheat flour and dry spices (turmeric, black pepper and salt).
- Create thin patties and fry on both sides.
- Use a pancake griddle or a flat pan and fry on medium heat.
For Labneh
- Combine yogurt and salt and mix well.
- Transfer to a cheesecloth and let it drip overnight or for about 10 hours.
- Move to a container and store in the refrigerator until ready to serve.
Notes
Top latkes with a dollop of labneh. Sprinkle zaa’tar and chopped green onions.
(Photo by Huppit Bartov Miller)
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