Sweet Potato Pancakes (Latkes)

1312487774.998534_large

If you make the batter ahead of time, refrigerate it until you are ready to cook them, and drain the excess liquid from the bowl before frying them. Aviva Goldfarb of The Six O'Clock Scramble shares this recipe. See the full post at Kitchen Explorers.

Prep time: 20 Minutes

Cook time: 20 Minutes

Yield: Makes 16 pancakes, or 4 servings

Ingredients

  • 1 large sweet potato
  • 1 large white potato
  • 1 medium yellow onion
  • 2 eggs lightly beaten
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 6 Tbsp. vegetable oil divided
  • 1 cup nonfat or low fat sour cream (optional for serving)
  • 1 cup naturally sweetened applesauce (optional for serving)

Directions

  1. Using a hand grater, coarsely grate the potatoes and finely dice or grate the onion.  Drain the vegetables then wrap them in a clean dish towel for a minute or two to get the excess water out.  Transfer the grated vegetables to a large bowl.  Stir in the beaten eggs.  Thoroughly mix in the flour, salt and cayenne pepper (optional).  (Prepare the eggs and salad now, if you are serving them.  The eggs can cook while the potato pancakes cook.)
Presented by: