Delectable Sweet Potato Latkes

Served

With the recent Jewish Holiday, Rosh Hashanah, about 2 weeks ago and tonight’s celebration of Yom Kippur, I decided to make latkes in honor of my Jewish friends. My friend Paul posted a picture once of his Potato Pancake which he made from scratch, which I was quite impressed with. He tells me they are so delicious and when I get the chance, to try them. Since I am not Jewish, I know I couldn’t wait for Paul to make them for me, so I decided to do it myself. I found a recipe that called for sweet potatoes, one of my favorite things to eat. As usual, I switched things up a bit and it turned out quite delectable. They taste like they should be served along with other desserts, cause it is slightly sweet and could be dusted with powdered sugar. maple syrup or whipped cream. I hope you enjoy these as much as I do. I look forward to making more and serving them to my friend Paul (who LOVES Potato Pancakes). Enjoy.

I’ve learned from what I’ve read online, that latkes are potato pancakes made from grated potatoes mixed with eggs, onions, and flour, then fried in vegetable oil. The texture is crispy on the outside and tender within. They’re served hot and often dipped in apple sauce or sour cream. The Maccabbee soliders ate latkes made from cheese, vegetables, or fruits which were brought to them on the battlefields. However, they didn’t eat potato latkes, as potatoes weren’t available until the 16th century.

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Ingredients:

• 2 Medium Sized Sweet Potatoes, Peeled and Shredded.

• 2 Eggs, Lightly Beaten

• 2 Tablespoons Brown Sugar

• 2 Tablespoons All-Purpose Flour

• 1 Teaspoon Ground Cloves

• 1 Teaspoon Pumpkin Spice

• 2 Teaspoons Ground Cinnamon

• 1/4 Vegetable Oil for Frying

Preparing the Potatoes:

1. Peel and cut the potatoes into small to medium pieces.
2. Shred potatoes using a food processor with the grader attachment in place.
3. Remove shredded potatoes and rinse well in colander.
4. Place shredded potatoes into a large bowl and add water to cover potatoes.
5. Let potatoes soak for about 10. ★ Soaking the potatoes help remove as much of the starch as possible. It fries better with less starch. Water should look frothy and dirty.
6. Place potatoes back into the colander, drain and rinse again.
7. Repeat step 3 and soak for another 10 minutes.
8. Again, place potatoes into the colander, drain and rinse. Drain as much water out of the potatoes as much as possible. The less water the less the oil will splatter.
9. Using your freshly washed hands, squeeze potatoes to remove excess water.
10. Let stand, in colander, in the sink while preparing the batter.

Directions:

1. In a large bowl, combine eggs, brown sugar, flour, cloves, pumpkin spice and cinnamon; mix well.
2. Heat oil in a large heavy skillet to 375° degrees. Keep the flame medium-high.
3. Using your clean hands, add shredded sweet potatoes and mix well.
4. Form mixture into small pancake sized cakes. ★ I recommend forming all the pancakes first before frying. Your hands will get messy.
5. Gently place pancakes into the hot oil and fry.
6. Flip each pancake after frying for about 4 to 5 minutes (pancakes should be brown on the bottom).
7. Make sure you cook them until they are really brown and look slightly burnt around the edges.
8. Carefully remove pancakes with a slotted spatula, letting excess oil drip back into the pan before moving pancakes to paper towel.
9. Drain a layers of paper towels that are on a dinner plate.
10. Serve hot!
11. ENJOY!

All Mixed Up                                                                    Frying it Up in the Pan                                                                  Served HOT