I’m a huge fan of the customary latke accoutrements of applesauce and sour cream, but why limit yourself? For something a little less traditional, I paired sweet potato and shallot latkes with a cucumber raita. Raita is an Indian condiment that’s a mix of yogurt, spices and herbs. In this recipe, sour cream serves as the base and cucumber lends it a refreshing texture.

Sweet Potato and Shallot Latkes with Cucumber Raita

Makes about 14 latkes

If you’d like to make these latkes gluten-free, omit the flour and use extra potato starch.

Latkes
1½ pounds (2 small) sweet potatoes, washed and grated using box grater or food processor
4 large shallots, sliced thin
2 eggs, lightly beaten
2 teaspoons flour
2 teaspoons potato starch
1 teaspoon salt
Canola or vegetable oil

Raita
1 large cucumber, peeled, seeded and grated
½ cup sour cream
2 tablespoons fresh mint, minced
2 teaspoons lemon juice
¼ teaspoon cayenne pepper
Salt

1. For latkes: Lay two layers of paper towels on countertop. Spread grated sweet potatoes over towels and roll up and squeeze to remove extra liquid. (There shouldn’t be much.) Transfer potatoes to large bowl and stir in shallots, eggs, flour, potato starch and salt. Mix well.

2. For raita: In small bowl, stir together cucumber, sour cream, mint, lemon juice and cayenne. Season with salt. Set aside.

3. Line dinner plate with paper towels. Heat 3 tablespoons canola oil over medium-high heat in 12-inch nonstick or cast-iron skillet until shimmering. Add ¼ cup portions of batter to pan and, using spatula, flatten into approximate 3½-inch-wide-patties. Cook until bottom is golden brown, about 5 minutes, then flip and continue to cook until second side is brown, another 3 to 5 minutes. Transfer to paper towel-lined plate to drain. Repeat with remaining batter, adding oil as needed. Serve with raita.