Sweet Potato Latkes
Recipe: #16442
December 21, 2014
Categories: Breakfast, Side Dishes, Jewish, Middle Eastern, Hanukkah, Sunday Dinner, Vegetarian, Vegetarian Dinner, more
"This is a delicious sub for regular potato latkes and so easy and healthy. Very quick and will satisfy the most picky eater."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (125.3 g)
- Calories 111.5
- Total Fat - 1.4 g
- Saturated Fat - 0.4 g
- Cholesterol - 46.3 mg
- Sodium - 221.9 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 2.9 g
- Sugars - 0.1 g
- Protein - 5.2 g
- Calcium - 41.4 mg
- Iron - 3.6 mg
- Vitamin C - 12.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine sweet potatoes, ginger and scallions, and set aside. Combine flour, salt and pepper in separate bowl. Drain liquid from potatoes, and if needed, place potatoes in dish towel and wring out excess moisture. Return to mixing bowl, and combine slowly with flour mixture. Fold eggs into potato mixture. Line baking sheet with 3 layers of paper towels.
Step 2
Heat about 1 cup oil in large, heavy skillet over medium-high heat. Using 1/4 cup measure, scoop latke batter onto skillet to form cakes about 1/4- to 1/2-inch high and 3 inches round. Flatten with back of spatula, taking care not to crowd skillet.
Step 3
Cook until golden brown on one side, about 4 minutes, and turn to cook on second side, about 3 minutes more. Using spatula, transfer latkes to baking sheet lined with layers of paper towel. Keep in 225F oven if serving later, or serve immediately with sour cream or drained yogurt, if desired.
Tips
No special items needed.
0 Reviews
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