It finally began to feel like fall today in Los Angeles, that after days of having a serious heat wave, and I'm more than ready for the holidays to begin. My family is having our annual Halloween party and we've been gearing up. Our house is seriously the most decked out in the neighborhood and I truly hope that we've garnered the title as "that family" that's weirdly way into national costume day. I haven't finalized the menu quite yet, but sweet potato latkes may be making an appearance. In fact, multiple recipes from Tiny Food Party!, the debut cookbook from the fellow L.A. gals behind blog Spoon Fork Bacon, may have to be there.
I serendipitously stumbled upon Spoon Fork Bacon a few months ago and have been a regular audience member ever since. The site is fun, bright, cool and raise your hand if you envy their mad graphic and photography skills??
The food is playful and is fantastically divided into 4 chapters: Tiny Snack Party, Tiny Dinner Party, Tiny Dessert Party and Tiny Cocktail Party-- and c'mon already, I know there are millions out there who are just as charmed by *most* things miniature!
I've already made these latkes a good three times and have the mini stuffed french toasts, fudge puppies (brilliant) and boston cream pies (show-stoppers) on my list.
The book drops TODAY(!) but I am giving away 2 of them, along with spoon fork cocktail napkins and a bacon potholder! Why? Just because!
*Only available to residents of the U.S.A. and Canada (sorry!)
**Extra points if you leave a comment on this post telling me the most creative tiny food you've ever had and where you had it!
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Recipe courtesy of Tiny Food Party!
INGREDIENTS: (makes 30)
- 1 sweet potato, peeled and coarsely grated (about 1½ cups)
- 3 green onions, thinly sliced
- 1 shallot, minced
- 1 garlic clove, minced
- 3½ tablespoons all-purpose flour
- 1 egg, lightly beaten
- kosher salt and pepper, to taste
- ¼ cup vegetable oil
- 2/3 cup crème fraiche, to garnish
-Place sweet potato between 2 sheets of cheesecloth and squeeze out as much liquid as possible.
-In a large mixing bowl, toss drained sweet potato with green onions, shallots, and garlic. Sprinkle flour over mixture and fold to combine. Stir in egg until fully incorporated and season with salt and pepper.
-Warm oil in a cast-iron skillet over medium-high heat. Drop dollops of batter, about 2 tablespoons each, into the hot skillet and fry on each side until golden brown.
-Drain latkes on paper towels and season with additional salt and pepper. Top each latke with a dollop of crème fraiche or serve it on the side as a dipping sauce.