Sweet potato latkas
some edges got a little too dark, watch the oil temps
Sweet potatoes are something I’ve been experimenting with recently. In general I don’t like really sweet vegetables (yams, pumpkin, squash, carrots, parsnips, etc.) But they (sweet potatoes, and the other veggies) are very good for you, high in fiber, vitamins, and minerals. In the coming days I will post more on sweet potatoes.
Latkas are potato pancakes that can be made in different ways. They can be served plain or topped with almost anything; apple sauce, sour cream, or just ketchup (personal fav).
- 1 medium/large sweet potato*
- 1 small/medium onion*
- 1 egg
- 1/4 cup flour
- 1 1/2 tsp salt
- 1 tsp pepper
- oil for frying
* the ratio is about 3:1 of sweet potato to onion
Peel then shred sweet potato and onion, mix together with the rest of the ingredients. Heat up a heavy bottom pan (I prefer cast iron) with 1/4 – 1/2 inch of oil on medium high. I used grape seed oil, it has a very high smoking point, great for frying. Scoop mixture into pan (about 1/4 – 1/3 cup per portion), try to spread out mixture to about 4 inch in diameter, it should be a thin layer. When edges turn golden brown (3mins?), flip and cook until bottom is browned. Drain on paper towels. Add more oil in pan when needed. They should be crispy on the edges and tender inside. You can also keep them warm in the over while frying up more.
I think used half the mixture (made about 8) and then refrigerated the rest to use the next day.