Posted in apple butter, cabbage, Community Supported Agriculture, CSA, farmer's market, onions, potatoes, sweet potato, sweet things, tagged dinner, Food, recipe, recipes, vegetarian on November 19, 2010 |
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Latkes–fluffy, savory pancakes made of grated potatoes
–make a filling base for a cold-weather meal. We make them with regular potatoes, but we also like them made with sweet potatoes, whose bright orange color fits our fall mood so well. Sweet potatoes are also loaded with nutrients, so be thankful if they’ve been showing up at your farmers market or in your CSA basket recently. The problem with making latkes from sweet potatoes is how to get the sweet potato to cook through without burning the exterior, since sweet potatoes’ sugar content make them susceptible to excess caramelization. I’ve discovered a secret, though, that I’ll share with you today; just keep reading!
- about two cups grated sweet potato
- 1 tablespoon whole wheat flour
- 1 egg
- 1/2-1 teaspoon jerk seasoning OR sausage seasoning OR cajun seasoning OR a dash each of cinnamon, allspice, nutmeg and a pinch of salt and pepper–Use what you have and what goes well with your meal.
Grate the sweet potato using a course grater.
Try to get long strips of potato as well as shorter ones. Now--and this is one of those secrets I hate to give up
–microwave the grated sweet potato for 2 minutes on high. The sweet potato should take on an almost rose-floral scent as it starts to cook. If you don’t have a microwave, bake the grated sweet potato in a covered casserole dish at about 350 degrees F for about 15-20 minutes. You should get similar results.
Let the grated sweet potato cool a bit and then stir in the flour. Add the egg and your chosen seasoning and stir to combine. Heat a heavy-bottomed pan (you know me: I’ll use cast iron!)
to medium heat (about 300 degrees) and add about a quarter to half an inch of oil. Drop latkes in with a big spoon and spread a little to form pancake shape. Cook on each side until they’re crispy, about 5 minutes per side. You can hold the cooked latkes in a warm oven on toweling while you cook the rest.
Try sweet potato latkes with a dollop of sour cream or plain yogurt or even some apple butter. I served our recent sweet potato latkes with plus cabbage and onions, grilled organic turkey bratwurst, and a sweet, sour, and crunchy fall salad that I’ll post tomorrow–I promise, it’s already written!
Do you like sweet potatoes? What’s your favorite way to eat them?
Copyright 2010 Ozarkhomesteader.
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