Sweet potato latkes^

Yield: 16 servings

Measure Ingredient
BH&G Holiday Appetizers 94
Carolyn Shaw 6-95
3 mediums Sweet potatoes, (1lb)
2 Slightly beaten eggs
2 tablespoons Flour
½ teaspoon Salt
¼ teaspoon Pepper
½ cup Sliced green onions
Cooking oil
Creme Fraiche or sour cream
Edible flowers and leaves
½ cup Whipping cream
½ cup Sour cream

CREME FRAICHE

Peel and coarsley shred potatoes. Place in colander and rinse.

Swueeze by hand to drain liquid. Combine eggs, flour, salt and pepper in a large mixing bowl until smooth. Add potato and green onion; stir till vegetables are coated with egg mixture.

Heat ½ cup oil in a 12" skillet over medium-high heat. Drop large spoonfuls (scant ¼ cup) of the potato mixture in the hot oil.

Flatten with the back of a spoon to a thin cake about 4" in diameter.

Cook cakes, three or four at a time, 2-3 minutes on each side or till golden brown. Adjust heat and oil as necessary between batches. Drain on paper towels. Serve warm with Creme Fraiche or sour cream and garnish with edible flowers and leaves. Makes 16.

Creme fraiche: Heat whipping cream in a small saucepan over low heat till warm (90-100). Pour into a small bowl. Stir in sour cream. Cover with plastic wrap and let stand at room temperature 2-5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator till serving time or up to 1 week. Stir before serving.

Makes 1 cup. Submitted By CAROLYN SHAW On 08-13-95

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