Tag Archives: Latkes

Above is Episode 3 of My Views, Extended.

I only make latkes (potato pancakes) 2 or 3 times of year & the time has come again! I made 2 varieties, traditional and sweet potato. Super easy, but very tasty.

Christmas Sides- Sweet Potato & Traditional Latkes

Prep Time: 10 minutes

Cook Time: 20 minutes

30 minutes

12-14 latkes, small

Appetizer, 2 Main, 4-5

Christmas Sides- Sweet Potato & Traditional Latkes

You can eat the latkes without toppings, with sour cream (I love sliced green onions), plain greek yogurt or applesauce. Serve as a main, side or appetizer.

Ingredients

  • 2 tbsp all purpose flour, divided in 2
  • 1 tsp salt, divided in 2
  • 1 tsp fresh ground pepper, divided in 2
  • 1 raw egg, beaten, divided in 2
  • 1/2 small white onion, grated, divided in 2
  • 1/2 small sweet potatoes, grated
  • 3 medium Yukon gold potatoes, grated & divided. I/3 to mix with grated sweet potato
  • 1/4 cup cooking oil.

Instructions

  1. You'll need: Heavy bottom pan for frying. I used a cast iron pan.
  2. Cheesecloth or clean kitchen towel to squeeze out excess moisture from onions and potatoes.
  3. Heat your oil, in a heavy bottom pan, on medium heat. Depending on the size of your pan, you may need more oil if the pan is larger.
  4. Measure flour, salt, pepper. Mix well and divide in two. Put half of each in a small bowl.
  5. Beat egg and divide in two. Put half an egg in each bowl.
  6. Grate onion. Divide in two. Squeeze out excess water, using cheesecloth or clean kitchen towel. Put half of each onion in each bowl.
  7. Grate sweet potato, and squeeze out excess water, using cheesecloth or clean kitchen towel. Put in 1/3 of the grated Yukon potato in one of your bowls.
  8. Grate Yukon gold, and you got it. Squeeze out excess water, using cheesecloth or clean kitchen towel. Take out 1/3 and and to the bowl holding the mixture for the sweet potato variety.
  9. Mix your latkes well.
  10. You may want to do a tester, to make sure your oil is at the correct temperature, and that the latke is not browning too quickly.
  11. Cook for about 2 minutes per side. Keep an eye on them, so they don't burn and for safety reasons of course!
  12. Drain on paper towel. Serve right away or reheat in oven before eating. Enjoy!

Notes

I made small batches of each kind, so my prep and cook times were short. If your doing large batches give yourself a couple hours, from start to finish. You can use 1 whole egg per batch but it will turn out more like a fritatta, and not be quite as light and crispy. Or simply double everything else, in the recipe.

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Do you have any holiday food favourites, that make a return on your holiday table every year?

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Till next time,

Nadia