Sweet potato latkes
Anyone who says that they only like regular potato latkes will reluctantly admit that these ones are pretty special. They’re perfect for a Hanukkah party. Try making large ones topped with shredded leftover brisket for dinner, or poached or fried eggs.
YIELDS
24
Ingredients
Directions
- Beat the eggs together in a large bowl with the chipotles, green onions, and cilantro. In another bowl, combine the flour, salt, baking powder, and cumin.
- Grate the potatoes on the coarse side of a box grater (the side you would use for cheddar cheese) or a similar-size grater of a food processor. Using your hands or a clean tea towel, squeeze as much liquid out of the grated sweet potatoes as you can, a handful at a time. (Some sweet potatoes contain hardly any water and some contain lots, so try your best and don’t worry. I’m just now noticing how often I tell you not to worry!)
- Add the grated sweet potatoes to the egg mixture, and stir. Add the flour mixture and mix together well.
- Heat the oil in a large skillet set over medium to medium-high heat. Line a baking sheet with a paper towel and set aside. Add the batter to the hot oil with generous spoonfuls and gently flatten with the back of a spoon. Don’t crowd the pan—you’ll need to cook these in batches. Cook the latkes for three to four minutes, or until brown and crisp, then flip and cook for another few minutes on the second side. Drain on the lined baking sheet. Adjust the heat and add more oil to the pan between batches as necessary. Try to remove any bits of batter from the oil between batches, if you can. Repeat until all the batter is used.
- Serve with your choice of toppings. Enjoy!
