19 December 2006

Sweet Potato Latkes

Make these savory-sweet pancakes ahead and reheat them on a baking sheet in a 425-degree oven about 7 minutes. Watch carefully because edges burn easily. Serve with sour cream or yogurt.

Sun-Sentinel, December 14, 2006

1 1/2 pounds orange sweet potatoes (often labeled yams), peeled

1 medium onion

2 large eggs

3/4 teaspoon salt

1/4 teaspoon ground white pepper

5 tablespoons all-purpose flour

Vegetable oil, for frying

Grate sweet potatoes and onion, using grating disc of a food processor or large holes of a grater. Transfer to a large bowl. Beat eggs with salt and pepper and add to potato mixture. Add flour and mix well.

Heat 1/4 cup oil in a heavy 10- to 12-inch skillet, preferably nonstick. Fill a 1/4-cup measuring cup with potato mixture, pressing to compact it, and turn it out in a mound into skillet. Quickly form 3 more mounds in skillet. Flatten each with back of a spoon so each cake is about 2 1/2 to 3 inches in diameter, pressing to flatten.

Fry over medium heat 3 minutes. Turn carefully with 2 slotted spatulas and fry second side about 2 1/2 minutes, or until golden brown and crisp.

Drain on paper towels. Stir potato mixture before frying each new batch and add a little more oil to pan. Serve pancakes hot. Makes about 4 servings.

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