• 1/2 large boniato or yam, peeled, about 3/4 pound (available in Latin American stores)
  • 1/2 medium Spanish onion
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon grated orange zest
  • 1/4 teaspoon ground cumin
  • 1 teaspoon kosher salt or to taste
  • Freshly ground black pepper
  • 1/4 teaspoon ground ginger
  • 2 Tablespoons fresh cilantro, chopped
  • 1/8 teaspoon crushed dried hot peppers
  • 2 teaspoons matzo meal
  • Peanut or vegetable oil for frying
  • 1/2 cup sour cream
  • 3 to 4 green onions, chopped


Grate together boniato and onion on large holes of grater into bowl. Stir in eggs until well blended. Add orange zest, cumin, salt, pepper to taste, ginger, cilantro, hot peppers and matzo meal and stir well. In large, heavy skillet, heat about 1/2-inch oil over medium to high heat. Drop heaping tablespoons of mixture into oil. Press batter down in center with wooden spoon. Fry pancakes until golden brown on 1 side, about 4 minutes. Turn and brown other side, 2 to 3 minutes. Drain on paper towels and keep warm.

Mix sour cream and green onions in small glass bowl. Serve with hot latkes.

Makes 8 pancakes.