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Sweet Potato and Scallion Latkes
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Sweet Potato and Scallion Latkes
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 30 minutes
Prep Time:
 30 minutes
Cook Method:
 pan fried
Cook Temp:
 medium high
Directions:
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1. In a large bowl, combine grated sweet potatoes with scallion slices, flour, eggs, salt, and pepper. Mix until well combined.
2. In a large heavy frying pan, heat 1/4 cup safflower oil until a few shreds of latke mixture sizzle when added (about 1.5 minutes). Drop spoonfuls (about 1/8 cup) of batter into pan, flattening with a slotted spatula. Cook until one side is browned, about 2 minutes, and then cook other side until brown and crisp, 1 to 2 minutes more. Cook only as many at a time as will fit comfortably in the pan. (The first 1/4 cup oil should yield 15 latkes.) Remove cooked latkes with spatula to a cookie sheet lined with paper towels to absorb excess oil. Keep warm in a low oven (200 degrees F) until ready to serve.
3. After 15 latkes are finished, pour another 1/4 cup oil into the pan and make another 15. Pour remaining ¼ cup oil in pan to cook the last 15.
4. Serve warm with bowls of applesauce, plain yogurt, or sour cream. (Not included in nutritional analysis.)

Cooks tip: As a side dish, 3 to 4 latkes per person are plenty. But if you're having a latke supper, 4 to 6 latkes would be more appropriate.

Source: Courtesy of Hannaford Fresh Magazine, November/December 2006
2 lb Sweet potatoes, peeled and grated
6 ea Scallions, white and light green parts, thinly sliced
4 Tbs White all purpose flour
2 ea Eggs, slightly beaten
1/4 tsp Salt
1/8 tsp Black pepper
3/4 cup Safflower oil, divided


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