Thursday, December 6, 2018
Sweet potato latkes. Because why should white potatoes have all the fun?
I can’t let Hanukkah go by without posting this scrumptious recipe which, if truth be told, I made in mini form for Thanksgiving, an hors d’oeuvre topped with cranberry-pear chutney. To tweak the recipe for posting, I made them again last night in a dinner-for-two size.
(Oh, the sacrifices.)
I wasn’t trying to be annoyingly healthy by choosing sweet potatoes and white whole wheat flour, by the way. Though it’s true that both are higher in fiber, vitamins, and minerals than their white counterparts. I just find sweet potatoes tasty and pretty; and white whole wheat flour is nothing short of a revelation, which can replace white in just about any recipe. (For more info on how the two flours compare on nutrition, check out this post).
Sweet Potato Latkes
Ingredients
5 cups sweet potatoes, unpeeled, grated (approx. 2 large tubers)
1/3 cup minced scallions (about 3)
1/3 cup minced red pepper (about one-half)
2 tablespoons white whole wheat flour flour
3 large eggs, lightly beaten (or any egg substitute that pleases)
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4-1/2 cup canola or grapeseed oil, for frying
Directions
Not much to do here other than mix all ingredients together, heat the oil to medium-high, and fry. Note that the batter is mostly sweet potatoes held together by a bit of iiquid and flour.
Cook each side for about 3 minutes (ish), until golden. Remove to a paper towel to absorb excess oil, turning over after a few minutes.
Repeat the process until all batter is used. You may need to add more oil between batches.
Makes about 14 3″ latkes.
The naked pancakes are shown below, though I actually ate them with homemade cranberry sauce.
Oh, and I may have also drizzled on real Canadian maple syrup. Not at all necessary, but oh-so-good…
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Learn more about nutrition scientist and food personality Dr. P.K. Newby, and check out her newest book. You can also follow her on FB, where she is much more active than on this blog. Or, click here if you just want to ogle food porn featuring plant-based, globally-inspired cuisine.
