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Sweet Potato Latkes
Posted By GKC On November 8, 2013 @ 12:18 pm In Weekly Recipes | No Comments
Traditional latkes are great too. Potatoes work for both Thanksgiving and Hanukkah. I figure everyone has a good traditional recipe so I tasted and tested (this has been a yummy week) and decided on this great Thanksgivvukah combo, sweet potato and latke mashup.
Makes 48 latkes
2-1/4 pounds (3 large) red-skinned sweet potatoes, peeled
3 large eggs
6 tablespoons flour
1/4 cup honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
Vegetable oil, for frying
Prep: Finely grate potatoes in a food processor. Press to remove all liquid and place in a large bowl. Add remaining ingredients, except oil, and mix well.
Fry: Coat bottom of a large skillet with oil and heat over medium heat. Drop batter, by tablespoonful, into the skillet. Press with a spatula to 1½-inch rounds. Fry until golden and cooked through, about 5 minutes per side. Transfer to paper towel-lined plates. Continue until batter is finished, draining off liquid that accumulates in batter and adding oil to the skillet as needed. Serve hot.
Optional: serve with Cranberry Apple Sauce 
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 Cranberry Apple Sauce: http://www.gourmetkoshercooking.com/2013/11/cranberry-apple-sauce/
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