Sweet Potato-Green Apple Latkes

  1. 1. Coarsely potatoes, parsnips, apples and shallots. If mixture is too
  2. wet, soak up some of the water with doubled paper towels or tea towel.
  3. (This step if more important when using regular potatoes to remove
  4. extra starch.) Toss together in a large bowl.
  5. 2. Add salt, and pepper to potato mixture and toss to mix well. Add
  6. enough flour to make ingredients "stick" together and form cakes
  7. 3. Pour 3/4 in. oil into a 10- to 12-in. frying pan (with sides at
  8. least 2 in. high) over medium-high heat. When oil reaches 350u0b0, scoop
  9. 1/3 cup of potato mixture from bowl, then gently turn in hands and
  10. press into a patty about 1/3 in. thick, then gently slide pancake into
  11. hot oil. Cook 3 or 4 pancakes at a time (do not crowd pan) until edges
  12. are crispy and well browned and undersides are golden brown, 2 to 3
  13. minutes. Gently turn and cook until other sides are golden brown, 2 to
  14. 3 minutes longer.
  15. 4. Transfer pancakes to paper bag to drain briefly, then keep warm in
  16. a 200u0b0 oven directly on wire rack while you cook remaining pancakes.
  17. Serve hot, with Sour Cream and Applesauce.
  18. Tips for Terrific Latkes:
  19. Keep oil between 300u0b0 and 350u0b0 while frying to prevent latkes from
  20. turning greasy. Check heat with a candy thermometer and adjust heat
  21. accordingly.
  22. If making latkes ahead, let cool on paper towels, then arrange in a
  23. single layer in a zip-lock plastic bag and refrigerate up to 3 days.
  24. Reheat in a 300u0b0 oven until crispy and hot, about 15 minutes.

sweet potatoes, parsnips, green apples, shallots, flour, coarse kosher salt, freshly ground black pepper, peanut andor, applesauce

Taken from www.epicurious.com/recipes/member/views/sweet-potato-green-apple-latkes-50062418 (may not work)

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