Sweet Potato-Kohlrabi Latke Thinnys with Homemade Labneh and Zaa’tar
Servings
20-25latkes
Servings
20-25latkes
Ingredients
For Latkes
For Labneh
Instructions
For Latkes
  1. Grate sweet potato and kohlrabi.
  2. Squeeze all liquids out and place in a large bowl.
  3. Add finely chopped onion and fresh parsley.
  4. Beat two eggs and add to the mixture.
  5. Add cornstarch, buckwheat flour and dry spices (turmeric, black pepper and salt).
  6. Create thin patties and fry on both sides.
  7. Use a pancake griddle or a flat pan and fry on medium heat.
For Labneh
  1. Combine yogurt and salt and mix well.
  2. Transfer to a cheesecloth and let it drip overnight or for about 10 hours.
  3. Move to a container and store in the refrigerator until ready to serve.
Recipe Notes

Top latkes with a dollop of labneh. Sprinkle zaa’tar and chopped green onions.

(Photo by Huppit Bartov Miller)