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Sweet Potato Latkes with Apple Chutney

Because apple chutney has sooo much flavor, these latkes are slightly on the bland side on purpose.

1 pound sweet potatoes, peeled and cut into chunks
2 scallions, thinly sliced, white and tender green parts only
½ cup plus 2 teaspoons white whole wheat flour
2 large eggs, beaten
1 teaspoon sea salt
½ teaspoon ground black pepper
canola oil, for frying
apple chutney

vegetable peeler
chef’s knife
cutting board
food processor fitted with bottom chopping blade
cheese cloth
large bowl
large spoon
dry measuring cups
dry measuring spoons
large skillet
brown paper grocery bags

1. Place potatoes in food processor and process until chopped finely.
2. Squeeze moisture from sweet potatoes through cheese cloth.
3. Add sweet potatoes and scallions to large bowl.
4. Add flour, beaten eggs, salt and pepper and mix.
5. Preheat skillet over medium heat. The pan is ready when droplets of water “dance” on the surface. Add ¼ inch of oil and heat.
6. Drop mixture by spoonfuls into oil. Fry until golden around the edges. Flip and fry 1-2 minutes, until cooked through.
7. Drain on brown paper grocery bags.
8. Serve immediately with apple chutney.

Yields about 20 2-3-inch latkes
© 2008 by Allison Lattman

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