Sweet Potato Latkes

Staff Writer
Columbus Parent

1-1/2 pounds orange sweet potatoes, peeled

1 medium onion

2 large eggs

3/4 teaspoon salt

1/4 teaspoon ground white pepper

5 tablespoons all-purpose flour

Vegetable oil for frying

Grate sweet potatoes and onion, using grating disc of a food processor

or large holes of a grater. Transfer to a large bowl. Beat eggs with salt and

pepper. Add to potato mixture.

Add flour and mix well.

Heat 1/4 cup oil in a heavy 10- to

12-inch skillet, preferably nonstick.

Fill 1/4-cup measure with potato

mixture, pressing to compact it then turn it out into a skillet. Quickly form

3 more rounds. Flatten each with the back of a spoon so each cake is 2-1/2 to 3 inches in diameter, pressing to flatten.

Fry over medium heat 2 minutes. Turn carefully with 2 slotted spoons and fry second side 2-1/2 minutes or until golden brown and crisp.

Drain pancakes on paper towels.

Stir potato mixture before frying each new batch and add a little more oil to pan as needed.

Serve hot.

Robin Davis