Sweet Potato Latkes
- December 12, 2014 |
- by Kirstin Uhrenholdt
When I was a kid I loved potato pancakes so much I would get a stomach ache before I ate them because I was so excited! And now it is time to get excited again for ‘tis the season of Hanukkah and latkes!
Here I tweaked them a little, replacing potatoes with the superfoods cauliflower and sweet potatoes. They are tasty, crunchy, pretty, and make me just as happy as a little kid!
1 large head of cauliflower, about 1 1/2 lbs
1/4 cup finely diced onion
2 lightly beaten eggs
3/4 cup flour (or corn starch)
1 large sweet potato, grated
2 Tablespoons chopped parsley
1/2 Teaspoon salt
Pepper to taste
Vegetable or grape seed oil
To get the lacy crunchy edges grate the sweet potato lengthwise so you get long strands, for neat round little patties, grate finely instead.
Chop up the cauliflower and microwave in a covered bowl without water until easily pierced by a fork. Mash the cauliflower, then toss with the remaining ingredients, except for the oil.
In a large, nonstick skillet, heat a goodly drizzle of the oil over medium-high heat. Make the pancakes by placing 2 tablespoons of the batter onto the hot skillet, flattening them with the back of the spoon. Saute until the bottom of the pancakes are nicely browned – between 3 and 5 minutes; flip the pancakes and cook for about 3 minutes longer. You will probably have to make them in a few batches, so keep the first ones warm in a 200 degree oven, on a cookie rack placed on a cookie sheet.
Serve with tzatziki and cranberry sauce or apple sauce and sour cream .