Sweet Potato Latkes

Sweet Potato Latkes with Applesauce

Sweet Potato Latkes with Applesauce

Latkes became a part of my life when I married Barry, and am I ever happy about that!  Traditional at Hannukah, they are also good all year long as a side or appetizer.  When I catered during the holidays, I often served mini-latkes as a hot, passed appetizer to rave reviews.  White potato latkes are the standard, but this sweet potato version from my old favorite Fast & Festive Meals for the Jewish Hoildays by Marlene Sorosky is a favorite of mine.  You will want to give this recipe a try!

Equipment needed:   Food Processor    or    Box grater   Instant-read thermometer

1 pound sweet potatoes or yams, peeled

2 Tablespoons finely-minced ginger

2 eggs

1/2 cup milk

1/2 cup flour

1 Tablespoon sugar

1 teaspoon baking powder

1 teaspoon salt, or to taste

Vegetable oil, for frying

Applesauce, for serving (optional)

Make the batter:  Shred the sweet potatoes with the shredding disk of a food processor, or on a box grater by hand.  Place in a large bowl,  Add the ginger. Process the eggs, milk, flour, sugar, baking powder, and salt to combine. (Alternately, beat with a hand mixer until very smooth, or by hand until very smooth, no lumps.)  Add to the sweet potatoes and toss together until well-mixed.

Cook the Latkes:  In a large skillet, heat 1/2 inch of the oil over medium-high heat until it registers about 365-degrees on an instant-read thermometer.  Drop about 1/3 cup batter into the skillet for each latke, flattening the batter a bit, to make a 4 to 5-inch pancake.  (For appetizer size, drop a Tablespoon for each latke).  Cook until golden on the bottom, 3-4 minutes.  If they brown too fast, or take too long to brown, decrease or increase the heat.  Turn and brown on the other side, 3-4 minutes.  (The appetizer size will take less time.)  Remove and place on a sheet pan lined with paper towels.  Blot the tops with paper towel.  Serve with applesauce, if desired.  (You can make these up to a day in advance, layered with wax paper in an air tight container, and refrigerated. Reheat in a 400-degree oven for until heated through, 5-6 minutes.  Appetizer size will take less time, so watch them carefully.)

To Freeze and Reheat: Freeze on baking sheets in single layers.  When they are solid, layer in an airtight container with wax paper and store in the freezer.  To reheat, do not defrost.  Arrange in a single layer on baking sheets and bake at 400-degrees for 10-12 minutes, or until hot and crisp.  Appetizer size will take less time, so watch carefully.)

Makes 10 large, or about 50 appetizer size.

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