Sweet Potato and Scallion Latkes
Sweet potatoes are definitely a Thanksgiving staple, and I love to use them in creamy pies, savory salads and hearty soups. They are also perfect for casseroles and a number of side dishes. Here is my favorite sweet potato recipe that I’d like to make as a side dish for the Thanksgiving dinner table instead of doing mashed potatoes. It is a good option for a weekend brunch, too, serving with a bowl of hot Shrimp Pumpkin Bisque (recipe coming soon).
Latkes - a healthier take on a traditional deep fried potato pancakes, are lightly pan fried in a small amount of oil. There are many variations of this recipe but what is so great with this one is that it is easy to operate, especially when you pan-fry and flip the latkes -- when adding the sweet potato mixture to the oil in the pan, they won’t splatter, and won’t easily fall apart.
They would be beautiful served crispy on a platter, or even mini’s as appetizer. Savory, aromatic, and melt-in-your mouth delicious, they are so satisfying — particularly when fried in a flavorful fat like coconut oil. I especially love the natural sweet flavor and the hot and crunchy bits around the edges. If you like, put a dollop of sour cream on the top of each latke and sprinkle them with fresh chives. They are comforting and delicious little bites!
Sweet Potato and Scallion Latkes
Ingredients:
1 pound sweet potato or yam, peeled (about 3 small or 2 medium)
2 large eggs, lightly beaten
½ cup + 2 tablespoon all purpose flour
½ to 1 teaspoon salt (or to your taste)
½ teaspoon black pepper (freshly-ground preferred)
2 scallions (you can add more if you love the taste of scallions)
3-4 tablespoon vegetable oil, or olive oil, or coconut oil for pan frying
sour cream (optional)
fresh chives: chopped (optional)
Instruction:
Grate the sweet potatoes, using the large holes on a box grater, set aside;
In a large bowl, whisk together the eggs, flour, salt and pepper;
Add the sweet potatoes and the scallions and mix until the potatoes are well coated;
Heat 3 to 4 tablespoons of oil in a skillet over medium-high heat until the oil is hot but not smoking. You can add more oil later if needed;
Spoon 1 tablespoon of the potato mixture into the oil and flatten with a spatula to about 3 inches in diameter. Adding 2 to 4 ore latkes and more oil if needed, but do not over-crowd the pan;
Reduce the heat to medium and cook until golden, about 2 minutes on each side;
With a spatula, transfer the latkes to a plate covered with a paper towel to drain.
Serve warm.
Put a dollop of sour cream on the top of each latke and sprinkle them with fresh chives (Optional).
