Sunday, December 14, 2008

Sweet Potato Latkes

Today was our Chrismukkah celebration in that we decorated our Christmas tree and made potato latkes for an early dinner (eating when the sun goes down at 4:30 kind of makes sense in the Winter, oh right it's not Winter yet...Fall).

My mom bought me the special Martha Stewart Holiday magazine which has a whole section on potato latkes including: Original Potato Latkes, Parsnip Latkes, Sweet Potato Latkes, Carrot & Beet Latkes, and Spinach & Currant Latkes. Whoa...what's with all these choices (so difficult!)?!?! But, we ultimately had to go with the Sweet Potato Latkes and so glad that we did.

(Shall I say that before essentially gorging ourselves with fried potatoes all afternoon we took a long walk this morning with Finn, token shot below).

Sweet Potato Latkes (Martha Stewart Holiday, 2008):

3 scallions, white and light green parts only, thinly sliced
2 large eggs
1/3 cup flour
1 1/2 teaspoons salt
1/2 teaspoon ginger
1/4 teaspoon cardamom
1/4 teaspoon pepper
1 1/2 pounds sweet potatoes (about 3 large), peeled and grated using a box grater or food processor
1 1/2 pounds Yukon Gold potatoes (about 3 medium), peeled and grated using a box grater or food processor
1/2 large yellow onion, grated using a box grater or food processor

Oil for frying
Sour Cream & Applesauce

In a large bowl, combine scallions and eggs. Add flour, salt, ginger, cardamom, and pepper, stir until incorporated. Add both kinds of potatoes and onion, toss until combined and evenly coated.
Fill a large skilled with about 1/2 inch oil. Place over medium heat until oil is almost smoking.
Working in batches so as not to crowd the skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten.

Cook turning once until golden on each side. Using a slotted spatula transfer to a paper towel lined rack to drain. Repeat. Serve immediately with sour cream and applesauce.

*May I note that Nick worked the saute pan (my first batch fell apart sparking a mini-cooking anxiety attack) and browned up all the laktes, great job Hubs.

1 comment:

  1. Hm... I'm wondering how I can make a vegan version...


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