Sweet Potato Latkes

Sweet Potato Latkes is a Jewish recipe that serves 18. One serving contains 84 calories, 2g of protein, and 2g of fat. For 30 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Vegetarian Times. It will be a hit at your Hanukkah event. It works well as an inexpensive hor d'oeuvre. 206 people were glad they tried this recipe. A mixture of black pepper, vegetable oil, sweet potatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is good. If you like this recipe, take a look at these similar recipes: Sweet Potato Latkes, Sweet Potato Latkes, and Sweet Potato Latkes.

Servings: 18

 

Ingredients:

Equipment:

Cooking instruction summary:

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.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. 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.

 

Step by step:

1. Combine sweet potatoes, ginger and scallions, and set aside.

2. Combine flour, salt and pepper in separate bowl.

3. 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.

4. 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. 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.

Nutrition Information:

covered percent of daily need