Sweet Potato Latke

Sweet, crispy and fried, these latkes are good any time

Sweet potato latkes are a great alternative to white potatoes, but keep in mind the higher sugar content will darken faster and burn more easily. Tight control of the heat while cooking is an important skill to master. I once helped out a friend cooking up latkes for a Hanukkah party, and unfortunately, neither of us had learned that lesson.

In making these, I wanted to use up some surplus sweet potatoes and the leftover over egg and flour from chicken cutlets.

INGREDIENTS

• 1 Sweet Potato

• Leftover egg from battering chicken cutlets

• Leftover flour from battering chicken cutlets

• Leftover breadcrumbs from battering chicken cutlets

• 1 teaspoon of baking soda

• dash of garlic powder

• Oil for frying

• Sour cream for serving

INSTRUCTIONS

• Peel and shred sweet potato

• Combine shredded sweet potato with egg, flour, breadcrumbs, baking soda, and garlic powder

• Mix with hands

• Add extra flour if the mixture is too loose

• Allow to sit for 10 minutes

• Fry in oil

• Rotate pan to prevent sweet potatoes from burning on hot spots

• Flip when browned

• Serve with sour cream

For a more peppery latke, try the turnip latke recipe.