Sweet Potato Latkes
By Henny Schor, Jerusalem Post, December 21, 2024
Yields 20-24 Latkes.
Ingredients:
- 2 large or 3 small sweet potatoes
- 1 onion
- 5 eggs
- 1 cup flour (or gluten-free substitute)
- 1 tsp. baking powder
- 1 tsp. salt
- ½ tsp. pepper
- 3 tbsp. lemon juice (freshly squeezed is best)
- 2 tbsp. minced parsley (optional)
- Oil for frying (plus 2 small pieces of carrot)
Directions:
Peel the sweet potatoes and onion, then use a fine grater or the shredding blade of your food processor to grate them. Transfer the grated mixture to a large bowl and add the remaining ingredients, mixing thoroughly to ensure there are no clumps of flour in the batter.
Heat about ½ cup of oil in a large frying pan over medium heat. Using a spoon and your hands, scoop about 2 tablespoons of the batter and shape it into a loose ball. Carefully place it in the pan, then flatten it gently with the back of the spoon to form a disc. Repeat this process, frying 6 or 7 latkes at a time, making sure not to overcrowd the pan.
Fry the latkes for 3 to 4 minutes on each side, until golden and crisp. Remove them with a slotted spoon and place them on a paper towel-lined tray or bowl to drain excess oil. For best results, stand the latkes upright so the oil drains more effectively.
Add about ¼ cup of oil to the pan between batches as needed. After the first batch, you can toss in two small chunks of carrot to help prevent the oil from burning.
Serve the latkes warm with sour cream or applesauce for a classic and delicious Hanukkah treat!
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| ENJOY ! |
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