These tasty pancakes are an amazing twist on latkes!  The sweet potato and apple give them awesome flavor and the smoked salmon is a perfect topping. They're a super impressive app for any holiday party and are easy to make ahead (see our tip below!) We made a paleo/ gluten free version with almond meal that is super tasty. Check out the step by step pics at the end of the post!

Makes: about 32

WHAT YOU NEED

For The Latkes
2/3 cup matzo meal or almond meal
4 large eggs, lightly beaten
coarse salt and fresh ground pepper
1 russet potato
1 sweet potato
1 apple
1 medium yellow onion
1/2 cup Tessemae's Lemon Garlic, for frying
 
For The Topping:
smoked salmon
fresh dill
Greek yogurt or Crème friache, optional

WHAT YOU DO

1. In a mixing bowl whisk together matzo, eggs, 1 teaspoon salt and ½ teaspoon pepper.

2. Grate the potatoes, apple and onion on the largest side of a box grater. Wrap in a clean kitchen towel or double layer paper towel and wring out all of the liquid. Scoop the shredded veggies into the egg mixture and stir to combine.

3. Heat Lemon Garlic in a heavy skillet (cast iron works best) over medium low. In batches, dollop heaping tablespoons of the mixture into the pan and flatten slightly with the back of the tablespoon as you drop them in. Cook until golden on one side, then flip and cook until golden on the other and cooked through. 

4. Move to a paper towel lined baking sheet and immediately sprinkle with salt. Continue frying in batches, adding more oil as needed. Serve warm with smoked salmon, dill and yogurt, if using.
   
   Tip: Make the latkes just ahead of the party and keep warm at 200F in the oven. Or, make the day before and refrigerate on a baking sheet lined with paper towel and covered in plastic. Bake in batches at 400F, directly on the baking sheet to reheat. About 5 minutes.
   
   Step By Step: