Sweet Potato Latkes
Ingredients
- 1 1/2 pounds sweet potatoes
- 1/2 medium yellow onion
- 1/4 cup all-purpose flour
- 2 large eggs large eggs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 quart vegetable oil
- 1/2 cup sour cream
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Instructions
- Preheat the oven to 200°F. Line a baking sheet with paper towels.,Peel the sweet potatoes (if desired) and onion.,To shred with a food processor: quarter the potatoes and onion. Attach the shredding disc to the food processor and shred the vegetables.,To grate using a box grater: Grate the potatoes and onion on the largest holes of a box grater. If the onion is difficult to grate, slice it very thinly instead.,Simply Recipes / Micah Siva
- Combine the shredded potato and onion and place on a clean kitchen towel. Wring out as much excess liquid as you can, squeezing tightly.,I like to wrap the ends of the kitchen towel around the handle of a wooden spoon and rotate the handle to help squeeze out the liquid. How much liquid you get will depend on how moist your sweet potatoes are.,Simply Recipes / Micah Siva
- Transfer the wrung-out grated potato and onion to a large bowl. Add the flour, eggs, garlic powder, salt, and pepper and mix to combine.,Heat 1/2 inch of oil in a heavy, tall-sided, large skillet over medium-high heat. The oil is hot enough when you add a piece of potato to the pan and it immediately bubbles.,I often place a small mound of latke mix into the oil to test it—this is a great time to add more salt to taste or additional flour to bind the remaining mixture, if necessary.,Simply Recipes / Micah Siva
- Use a 1/4 cup scoop to measure the latke mix and add it to the pan, flattening the mixture with the bottom of the measuring cup or spatula. Space out about 4 latkes depending on the size of the pan. Fry until brown and crisp, 3 to 4 minutes, and carefully flip.,Fry until cooked through, browned, and crispy on all sides, 3 to 4 more minutes. Transfer the latkes to the lined sheet pan as you cook, keeping them warm in the oven.,Don’t overcrowd the pan. Adding too many latkes to the oil causes the temperature to drop, leaving you with soggy, oily latkes. Ensure you have at least an inch between each one.,Repeat with the remaining mixture, adding more oil to the pan as needed and letting it heat up before adding more latkes.,Serve with sour cream. Leftovers will keep in the fridge for up to a day.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Micah Siva,Simply Recipes / Micah Siva,Simply Recipes / Micah Siva
Source
Original recipe: View Original