Gourmet | December 2001
Yield: Makes about 26 pancakes Active Time: 30 min Total Time: 30 min 1 lb sweet potatoes, peeled and coarsely grated 2 scallions, finely chopped 1/3 cup all-purpose flour [I used more like 2/3 cup of flour] 2 large eggs, lightly beaten [I used 3 eggs] 1 teaspoon salt 1/2 teaspoon black pepper 3/4 cup vegetable oil Stir together potatoes, scallions, flour, eggs, salt, and pepper. Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain. |
* I found this recipe to be too wet so added the additional egg & flour to it to make it stick together better. I served with sour cream as well.
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