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Sweet Potato-Kohlrabi Latke Thinnys with Homemade Labneh and Zaa'tar
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Course
Main Dish, Side
Cuisine
African, Middle Eastern
Servings
20
latkes
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)