Sweet Potato and Kale Latkes

Ingredients:

• 0.5 cup chipotle mayonnaise
• 1/4 cup sour milk or yogurt
• 1 potato (about 280 g), peeled
• 1 sweet potato (about 280 g), peeled
• 1 large egg, beaten
• 4 green onions, thinly sliced
• 1 cup finely chopped Tuscan kale
• A pinch of cayenne pepper
• 1/3 cup matzo meal or all-purpose flour
• Vegetable oil or rendered chicken fat, for frying

Preparation:

1. In a small bowl, mix the chipotle mayonnaise with the sour milk until smooth. Refrigerate until ready to serve.
2. Grate the potatoes and sweet potatoes coarsely into a colander set over a bowl. Add 1 teaspoon of salt and some freshly ground black pepper, mix well, and let sit for 5 minutes. Press the potato mixture firmly with your hands to remove as much liquid as possible. Pat dry with paper towels, then transfer to a large bowl.
3. Add the beaten egg, green onions, kale, flour, and cayenne pepper to the potato mixture and mix well. Scoop 1/4 cup of the potato mixture and form into tight, thin pancakes, 8-10 cm in diameter. Transfer to a paper towel-lined baking sheet.
4. Preheat oven to 120°C (250°F). Heat 1/4 inch of vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Fry the latkes in batches until richly golden brown, 3-5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Transfer to a wire rack set on a rimmed baking sheet and sprinkle with salt. Keep the cooked latkes in the oven to keep them warm while you fry the next batch. Serve with chipotle sauce.