Friday, March 21, 2014

Sweet Potato Latkes

Sweet potatoes are one of those powerhouse vegetables that I am often stumped about how to incorporate into a dish. There's sweet potato fries - oven baked to goodness - but my attempts have been less than encouraging. And sweet potato stew with peanut butter and cilantro inspired by African nut stews are also good. But I finally found my favorite (and quickest!) way to prepare sweet potatoes, latkes.

Latkes are simply potato pancakes - grated potatoes with some added flavors, pan fried to crisp golden deliciousness! While I love latkes made with russet potatoes, sweet potato latkes are even better because you don't have to squeeze the moisture out of them as is necessary with latkes made with russets. Whoo hoo for simple!

In this version I added some feta cheese, capers and parsley and the were quite a hit with adults and teenagers alike. But you can make them sweeter - diced apple, chopped walnuts, chevre - would make a great combo as well. Be creative!
Sweet Potato Latkes
Makes 6 large latkes

1 large sweet potato, washed
1/2 cup feta, crumbled
1 egg
1 tablespoon flour (I used chick pea flour and kept it gluten free)
1 tablespoon capers, minced
1 tablespoon parsley, minced
oil for frying

Grate sweet potato on large holes of grater. Add egg, feta, flour, capers, and parsley and combine well. Add salt and pepper to taste. Heat flat griddle or cast iron pan over medium heat for 3 minutes. Add oil to coat bottom. Grab mixture with your fingers and plop down on hot oil, flattening with your fingers. Fry for about 4-6 minutes until edges begin to crisp and then flip and fry other side. Serve with your choice of condiments: sour cream, hot sauce, mint chutney, tomato jam, etc.


Recipes currently inspiring me:

Herb, Chard and Feta Soup with Beer Biscuits at Eats Well With Others
Ginger Chili Chicken at ECurry!
Vegan Guiness Brownies at But Yes...I Do Eat Potatoes

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