... as in sweet potato latkes!
- 0.5 onion, grated
- 0.5 lbs. sweet potato, grated
- 0.5 lbs. Yukon gold potato, grated
- 2 tbs. flour
- 1 tsp. salt
- pinch cayenne pepper
- 1 large egg, lightly beaten
- vegetable oil
- 4 tbs. plain Greek yogurt
- 2 - 3 springs flat-leaf parsley, chopped
1.) Preheat oven to200 degrees. Place a wire rack on a baking sheet and place in oven (this will act as your "heat box" for the finished latkes). Grate onion and both potatoes (length-wise to get long strands) with a box grater over a bowl.
2.) Lightly toss onions and potatoes together, and put mixture into a clean dish towel. Wring out excess liquid. Put potato mixture back in bowl and mix in flour, salt, cayenne and egg.
3.) Heat oil in skillet over medium heat and working in batches, spoon about a quarter cup of mixture into pan. Press mixture slightly to form a small pancake.
4.) Cook, turning once, until golden brown. Transfer finished latkes to wire rack in oven. Serve with a tablespoon of plain yogurt and a sprinkle of fresh parsley.
So my latkes didn't come out... I think the potato "strands" were too thick cause they wouldn't hold their pancake shape. So instead I just made sweet potato hash with them... it was just as good!