Potato, sweet potato and onion latkes

24 Servings

Ingredients

Quantity Ingredient
1 Yukon Gold potato, about 10 peeled
1 Sweet potato, about 10 peeled
¼ large White onion -- peeled
1 large Egg -- at room temperature
2 tablespoons Flour
1 teaspoon Salt, or more to taste
¼ teaspoon Freshly ground black pepper
Vegetable oil for frying

Directions

Grate potatoes and onion using the largest holes of a four-sided grater.

Combine in a small bowl; add the egg, flour, salt, and pepper and stir well to

combine. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat.

Drop batter by heaping tablespoonfuls into the pan and cook until golden brown

around the edges, about 3 minutes. Turn latkes over, press lightly with a spatula, and cook about 3 minutes more. Continue cooking in batches until batter is used up. Serve with applesauce or sour cream.

VARIATIONS

Potato, Carrot And Parsnip Latkes: Use 2 all-purpose potatoes, 1 medium carrot and 1 small parsnip.

Potato, Onion And Horseradish Latkes: Use 2 Yukon Gold potatoes. ¼ large white onion, and 2 tablespoons prepared horseradish, liquid pressed out.

Posted to MC-Recipe Digest V1 #156 Date: 16 Jul 1996 13:45:19 -0400 From: "McNamara, Kelly" <kmcnamara@...> Recipe By : Martha Stewart Living December 1994

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