Sweet Potato Latkes

I pick up my winter CSA from Sang Lee Farms, a local Long Island enterprise. The basket is laden is yellow cauliflower, lettuce, hefty spinach leaves, squash and fat sweet potatoes. The idea is to support and buy local. Having done that I must now make a meal plan! Sweet potato is the choice.

With latka time around the corner, I improvise with a new age version. The time-saving food processor is used to grate the peeled potatoes. I add scallions and parsley, a little umami seasoning, salt pepper and flour. Beat the eggs lightly before you add them to the batter. You will not overmix the batter if the eggs are beaten separately. The longest past of this recipe is frying the latkes. Shallow fry them in a wide saucepan. Drop a quarter cup of batter into the oil. If your brave, use your fingers to drop and flatten the latkes. The thinner the latkes the faster they will cook. Though the thick ones have more bite. I like thin ones. It takes three to four minutes on one side with an additional minute or two once you flip them. Don't rush cooking them. Drink some wine, lay the table while the latkes improbably crisp up and soften at the same time. Pile them onto a platter and eat. But if you do make them ahead of time, they reheat perfectly well. 

SWEET POTATO LATKES
Makes12-16


3 cups grated Sweet Potato from 1 large or 2 medium
3 Scallions, thinly sliced
1/4 cup Parsley, chopped roughly
1/2 teaspoon Umami Paste or Seasoning (homemade or store bought)
1/2 teaspoon Kosher Salt
Several grinds of fresh Black Pepper
1/3 cup AP Flour
2 Eggs 
Canola Oil


Place the grated sweet potatoes in a bowl. 

Add scallions, parsley, umami seasoning, salt, pepper and flour.

Lightly beat eggs and add to sweet potatoes. Mix gently into a batter.

Heat 2 tablespoons of oil in a wide nonstick saucepan.

When oil shimmers drop 1/4 cup or 2 tablespoons of batter onto the oil. Do this carefully so the oil doesn't splash. You can make 4-5 latkes depending on the size of your pan. I use my fingers to gather a portion, place it in the oil and flatten the latkes....Very carefully!

Use the bottom of a spoon or your fingers to flatten each latka. They should be 1/4 to 1/5 inch thick. 

Let latkes cook undisturbed for 3-4 minutes till the edges have turned golden brown. Peek at the undersides by lifting the edges with a spatula. Flip them and cook for another 2-3 minutes till they are a similar brown. 

Finish the batter in this fashion, adding dribbles of oil if necessary. 

You could make them ahead of time up to a day ahead and reheat them uncovered in a 300F oven for 10 minutes. 

Serve them warm.

There's something about crispy lacy pancakes that whets our appetites. Dinner is done and the pile diminishes into nothing.

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