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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For our Sweet Potato Latkes, we combine two types of potatoes-sweet potatoes and russet-for just the right texture and color. Panko adds extra crunch to the latkes. Ingredients:
vegetable oil |
2 large baking potatoes, peeled and coarsely grated (about 2 lb.) |
1 large sweet potato, peeled and coarsely grated (about 1 lb.) |
3 green onions, thinly sliced |
6 tablespoons panko (japanese breadcrumbs) |
3 tablespoons all-purpose flour |
1 teaspoon kosher salt |
3 large eggs, lightly beaten |
thyme-scented applesauce |
Directions:
1. Pour oil to depth of 1/4 inch into a large skillet, and heat over medium-high heat to 350°. Combine potatoes and green onions in a large bowl. Sprinkle with panko, flour, and salt; gently toss. Stir in eggs.
2. Drop potato mixture, in batches, by 1/4 cupfuls into hot oil in skillet; slightly flatten each with a spatula or fork. Cook 2 to 3 minutes on each side or until lightly browned. Drain latkes on a wire rack over paper towels. Keep warm on a wire rack in a jelly-roll pan in a 200° oven. Serve immediately with Thyme-Scented Applesauce.
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