Ulu Latkes

Recipe makes 4 to 6 portions

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Ingredients + Cooking

8 oz. Yukon Potatoes

8 oz. Purple Sweet Potatoes (can substitute Purple Potatoes or Orange Yams)

8 oz. Par-cooked Ulu (available frozen) OR fresh cut Ulu that is ripe and soft texture

¼ cup Garlic Chives, finely chopped  OR  4 Scallions, finely chopped

2 tsp. Granulated Garlic  OR  2 cloves Fresh Garlic, minced

1 tsp. Sea Salt

1 tsp. Ground Pepper

at least ½ cup Oil to sauté the Latkes

Use the coarse grater plate on a food processor if available to shred the Yukon potatoes and the sweet potatoes.  Transfer these to a large mixing bowl. 

Remove the grater plate from the processor and fit in the S-blade.  Puree the ulu in the processor to a smooth texture.  Add the ulu to the bowl of potatoes, along with the chives, garlic, salt and pepper.  Use your hands to mix the ingredients together, massaging the ulu puree into the potatoes to create a firm batter. 

Heat a wide, non-stick pan over medium high heat.  Add enough oil to generously coat the pan.  Scoop ¼ cup portions of the batter into the hot oil, then use a spoon or spatula to flatten the batter to make a thin latke.  Sauté the latkes until crispy brown around the edges.  Use a fish spatula or slotted spatula to gently turn each latke over, then sauté until crispy brown on the other side. 

Honey Chipotle Sauce

1 cup Yogurt

2 Chipotles from a can, finely chopped

Zest & Juice of 1 Lime

1 Tb Honey

Stir all ingredients together, season lightly with sea salt. 

Serve a generous spoonful over each portion of roasted veggies.

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