13 December 2017

Sweet Potato Latkes

Sweet Potato Latkes
great for Shabbat

1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour (or gluten free Almond flour or gf  flour mix)
2 large eggs, lightly beaten
1 tsp salt
1/2 tsp black pepper
3/4 cup vegetable oil

Stir together potatoes, scallions, flour, eggs, salt, and pepper.
Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. 
Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula
Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. 

Transfer latkes with spatula to paper towels to drain. 












Source: Epicurious

3 comments:

Shimshon said...

I made this. Very good and a big hit with the family.

Neshama said...

Thank you.
I made a huge carrot-sweet potato LATKE for Shabbos Chanukah, instead of a kugel. I added gobs of scallions, parsley and cilantro, a couple eggs, seasonings, and put it in a frypan into the oven and it came out deeeeeelicious.

Neshama said...

Oh, yes, I added some almond flour (not almond meal) because I’m gluten free.