Thursday, February 3, 2011

Sweet Potato Latkes

extra virgin olive oil
2 large eggs
6 T all purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
1 pound sweet potatoes, peeled and shredded
4 green onions, minced
2 T chopped cilantro

whole milk yogurt or sour cream
1 cucumber, chopped
mint leaves, for garnish
cilantro leaves, for garnish

Preparing the latkes:
Brush 2 baking sheets, preferably nonstick, with olive oil. Set aside.

Preheat the oven to 450 degrees F.

Break the eggs into a medium bowl and whisk until smooth and pale. Add the flour, salt, coriander, cumin and cayenne and whisk thoroughly. Fold in the potatoes, green onion and cilantro.

Using a small measuring cup as a scoop, shape 3 tablespoons of the mixture into a 3-inch pancake and set on the baking sheet. Continue until all of the potato mixture has been used.

Bake until set and lightly browned on the bottom, about 12 to 14 minutes. Turn and bake until cooked through, about 5 minutes more.

Serve immediately, with condiments and garnishes alongside.

Makes 12 pancakes


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