Monday, November 25, 2013

Sweet Potato and Corn Potatonik



My very good friend, and a former restaurant chef, Kate wrote to me recently with this tantalizing tidbit: "Just discovered potatonik while reading a local obituary, and after Googling it realize that this could change everything come Thanksgivikkuh! Might be the perfect dish for blending the flavors of both traditions."

Well, remarkably - given that I work and live in the Jewish community - I had never heard of this. (Who's been holding out on me???) So, of course, I immediately did a search and found a recipe from Mark Bittman for his grandmother's recipe. A potatonik is essentially a giant latke!

But for Thanksgivukkah - the fabulous, once-in-a-lifetime overlapping of Thanksgiving with the first day of Hanukkah - we needed to incorporate some of those Thanksgiving flavors into this potato dish. So I adapted the recipe significantly while following the basic procedure, adding sweet potatoes and corn and just a bit of cornmeal.

I fried it up, watched it sizzle, flipped it (a little less than gracefully, so patching was required), cooked it more on the other side, and then plated an enormous, golden, crispy melding of Jewish and Thanksgiving culinary traditions.

Serve it with both Brandied Cranberry Apple Compote and sour cream, and enjoy every little celebratory bite!

Sweet Potato and Corn Potatonik

1 pound sweet potatoes
1/2 pound Yukon Gold potatoes
1 small onion, finely chopped
1 cup corn kernels
3 eggs
3 tablespoons cornmeal
kosher salt and freshly ground pepper, to taste
1/2 cup oil

Peel the sweet potato and trim the ends; grate into a large mixing bowl. Grate the potatoes and add to the sweet potato; stir together with the onion, corn, eggs, cornmeal, salt, and pepper.



Heat the oil in a 13" skillet, then carefully spread the sweet potato batter into it, flattening the mixture. Cook over medium-ish (bit more than medium, but not quite medium-high) heat for 15 minutes. Slide the potatonik onto a large platter, then cover with another platter; flip, then slide the potatonik back into the skillet and cook for another 15 minutes.

Slide potatonik onto a serving platter, then serve by cutting into wedges.

Makes 12-16 servings.


And here are some other dishes for your Thanksgivukkah feast (or for either Thanksgiving or Hanukkah, whatever you're celebrating in the next few days!):

Kugel Latkes

Loaded Baked Potato Latkes

Burek (Spiced Beef Egg Rolls)

Provolone Fritto con Marinara (Fried Provolone)

Curried Potato 'n' Pea Latkes with Yogurt-Cucumber Sauce

Pumpkin Apple Bread

Sweet Potatoes Baked with Rosemary

Pomegranate Molasses-Glazed Carrots

Butterscotch Pumpkin Pudding

Sweet Potato Biscuits





2 comments:

Jenn S said...

I LOVE it!! What a delicious way to bring the two traditions together!!

Cranberry Morning said...

You do find the most interesting things, Mary! (and in the most interesting places). I have to try the sweet potatoes and rosemary. I've got a huge rosemary plant I brought in for the winter and it needs to feel useful.

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