Chef notes
This recipe is derived from a cheese frico traditionally found in Friuli, Italy. It is essentially a mix of potato, cheese and onion that's then fried. Here, I've added my own interpretation of one of my favorite Italian snacks, which makes the perfect Italian-inspired latke.
Sweet potatoes are naturally lower in water content than traditional russet potatoes, so these latkes don't require as much drying or wringing through a cheesecloth. If the latkes still seem a bit wet, bind them with a few tablespoons of rice flour.
Swap options: Chicken fat can be swapped for olive oil. If you can't find pecorino toscano, a mild fontina or even a low moisture mozzarella will work instead.
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Ingredients
- 1 purple sweet potato (about 13 ounces)
- 1 small sweet onion
- 1/3 cup (2.75 ounces) finely grated pecorino romano
- 2/3 cup (5 ounces) pecorino toscano
- 2 whole eggs
- 1/3 cup (2.5 ounces) chicken fat
- 2 tablespoons olive oil, plus more for frying
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed Calabrian chilies
- 2 tablespoons rice flour (optional)
- caviar, sour cream or applesauce, to serve
Preparation
1.Grate the potato, onion and pecorino cheeses using largest size on a box grater.
2.Drain excess liquid using a cheesecloth or clean dish towel.
3.Place the drained potato mixture in a bowl and mix in remaining ingredients.
4.Heat olive oil in a pan over medium heat (just enough to cover the pan, about 1/4-inch deep).
5.Form the latkes into small patties about the size of your palm (about 3 ounces each).
6.Working in batches, place the latkes in the pan and fry until golden brown, about 3 to 4 minutes on each side.
7.Remove and place on paper towel-lined plate.
8.Enjoy with your choice of caviar, sour cream or applesauce.
