Sunday, November 7, 2010
This morning we went on our normal Sunday morning hike. The weather still is quite warm for this time of year so we went to Carefree where it is at least 5 degrees cooler. Not sure if you can see our furry friend in this picture but he was as still as can be trying to blend in. This recipe is the perfect accompaniment to a hearty main dish or make latkes half the size and serve as appetizers. Crispy on the outside and tender on the inside with just a little sweet.
1 pound of sweet potatoes (about 2 medium)
2 large eggs, slightly beaten
1/2 cup plus 2 teaspoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
2 scallions, finely chopped
1/2 cup of canola oil
3 tablespoons fresh chives or scallions
Grate sweet potatoes using the large holes on a box grater, set aside. In a large bowl whisk together the eggs, flour, salt and pepper. Add the sweet potatoes and the scallions and mix until potatoes are well coated. Heat 3 to 4 tablespoons of the oil in a heavy non-stick skillet until oil is hot but not smoking. Spoon 2 tablespoons of the potato mixture into the oil and flatten with a spatula to about 5 inches in diameter. Repeat adding one to 2 more. Don't overcrowd as latkes will steam and not cook properly. Cook until golden on each side. Drain on paper towel.
To serve, sprinkle with chives or scallions. You can also serve with sour cream with lime juice to get a fresh clean taste. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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