Yield: 12 Servings
|1 large||Sweet potato|
|2 teaspoons||Granulated sugar|
|¼ cup||Golden raisins, plumped in|
|\N \N||, apple juice|
|¼ cup||Almonds, coarsely ground|
|\N \N||Oil for frying|
|\N \N||Sour cream|
|\N \N||Powdered sugar|
LARRY LUTTROPP FVKC70A
L.A.TIMES FOOD SECTION 11/94
Peel and rinse potato. Place in cold water until ready to grate to keep from discoloring.
Grate sweet potato to equal 2 cups. Then transfer to large bowl. Add eggs, salt and sugar. Mix thoroughly. Fold in raisins and almonds.
In large, heavy skillet, heat ¼ inch of oil over medium heat. Drop potato mixture by tablespoons into hot oil, flattening each spoonful with back of spoon to form thin latke. Fry on both sides until golden brown and crisp, about 3 minutes on each side.
Watch carefully because latkes brown quickly. Drain on paper towels.
Serve hot with sour cream and powdered sugar. Makes about 12 latkes.
Each serving contains about: 76 calories; 33 mg sodium; 35 mg cholesterol; 4 grams fat; 9 grams carbohydrates; 2 grams protein; 0.37 gram fiber.
Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes", 11/25/94, page H7.
"These latkes are family favorites. Frying the mixture on medium-low heat gives the sweet potatoes a chance to become almost caramelized. Finish frying on medium-high heat. They freeze well and can be crisped in the oven before serving."
Posted to JEWISH-FOOD digest V97 #321 by ELAINE RADIS (AUNTIE_E@...) on Dec 8, 1997