Sweet Potato Pancakes
Sweet potato pancakes, or latkes, would also be great for a Hanukkah party. We served them at our New Year's Eve party and they were definitely a hit. They were especially good right after I fried them, but were decent room temperature, too. The original recipe from Food52 also had the option of topping with caviar, but I thought that was a bit decadent.
- 4 c. coarsely grated sweet potatoes (about 2 medium sized sweet potatoes)
- 1/2 c. grated onion (1/2 medium sized onion)
- 3-4 tbs. fresh lemon juice
- freshly ground pepper, to taste
- 4 eggs, beaten
- 1/3 c. flour
- canola oil for frying
- Greek yogurt or apple sauce, for serving
- fresh chives, minced, for sprinkling
- Use a food processor or box grater to grate sweet potatoes and onion.
- In a large bowl, combine sweet potato, onion, lemon juice, eggs, flour, and pepper. Can be made ahead of time and stored up to 2 days covered in refrigerator.
- Heat a large, straight-sided skillet over medium heat. Test a small dollop of mixture and adjust seasoning as necessary.
- Fry about 1 tbs. of mixture in oil until golden brown on both sides, about 2-3 minutes per side.
- Transfer to cooling rack and allow to cool slightly before topping with Greek yogurt and fresh chives.