Ruthie's Sweet Potato Latkes |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 16 pancakes, each approximately 3 inches in diameter | ||||||||||||
| INGREDIENTS: | ||
| 1/2 pound sweet potatoes, grated | 1/2 pound Idaho potatoes, grated | 1 onion, grated |
| 1/2 cup all-purpose flour | 1 teaspoon baking powder | 1 teaspoon salt, or to taste |
| pepper, freshly ground, to taste | 2 large eggs, well beaten | canola oil, for frying |
| 1 | Grate sweet and Idaho potatoes coarsely in a food processor or with a medium-blade grater. Rinse with cold water and drain thoroughly, squeezing out all liquid. Pat dry with paper towels. In a separate bowl, grate onion. Add grated onion into well-drained potatoes. In a separate bowl, whisk the flour, baking powder, salt, and pepper. Add the beaten egg to the dry ingredients to make a stiff batter. |
| 2 | Add the potato and onion mixture. Heat oil in a frying pan until it is barely smoking. Drop the batter in by tablespoons and flatten. Fry over medium-high heat for several minutes on each side until golden brown. Drain on paper towels and serve with low-fat sour cream, plain yogurt, or applesauce. |