Sweet Potato Latkes
2 medium sweet potatoes, peeled and grated
2 - 3 tbsp onion, grated
1 egg
2 - 3 tbsp matzo meal
salt to taste
vegetable oil for frying
Directions
Mix all of the ingredients, except the oil, in a large bowl. If the mixture is too wet, add more matzo meal.
In a large skillet, heat oil until quite hot. Take a handful of the potato mixture and make a patty in your hands. Slip the patty into the oil and let it cook over a medium-high heat until it is crispy, about 3 minutes. Continue placing patties into the oil until the pan is full, but there is still room to turn them over. With a spatula, gently turn the latke over and cook until it is crispy and cooked through, another 3 or so minutes.
Drain on a paper towel. Continue cooking in batches, if necessary until all the potato mixture is cooked. Serve immediately.
Friday, December 11, 2009
Latkes or Potato Pancakes
Ingredients
2 cups potato, cubed
3 Yukon Gold potatoes, peeled and shredded
1 onion, shredded
2 eggs
3 tablespoons matzo meal
1 teaspoon kosher salt
6 tablespoons vegetable oil
Directions
1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
2.In a medium bowl, mix shredded Yukon Gold potatoes, mashed potatoes and onion. Add in eggs, matzo meal and salt; mix well.
3.Feel consistency of the dough; mixture should hold together without being sticky. If it sticks to your hands, add more matzo meal until dough is no longer sticky.
4.In a large skillet over medium heat, warm enough oil or butter or margarine to cover 1/4 inch of the skillet.
5.When hot, drop mixture by heaping tablespoon to oil; flatten with a spatula and cook on both sides until golden brown. Serve.
2 cups potato, cubed
3 Yukon Gold potatoes, peeled and shredded
1 onion, shredded
2 eggs
3 tablespoons matzo meal
1 teaspoon kosher salt
6 tablespoons vegetable oil
Directions
1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
2.In a medium bowl, mix shredded Yukon Gold potatoes, mashed potatoes and onion. Add in eggs, matzo meal and salt; mix well.
3.Feel consistency of the dough; mixture should hold together without being sticky. If it sticks to your hands, add more matzo meal until dough is no longer sticky.
4.In a large skillet over medium heat, warm enough oil or butter or margarine to cover 1/4 inch of the skillet.
5.When hot, drop mixture by heaping tablespoon to oil; flatten with a spatula and cook on both sides until golden brown. Serve.
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