RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Latkes: Sweet Potato w/Pepper, Chives & Onion - pareve
5 sweet potatoes or yams, peeled and grated 3 medium Yukon Gold potatoes, peeled, grated 1 onion, diced 1 red bell pepper, diced fine 1/2 cup chives, chopped 1 tablespoon parsley, chopped 3 eggs, beaten Salt and freshly ground pepper to taste 1 tablespoon lemon juice 3 tablespoons flour Peanut or vegetable oil as needed (up to about 1/2 cup) Servings: 6 Combine grated sweet potatoes and Yukon Gold potatoes and place mixture in large square of cheesecloth. Over a bowl to catch the liquid, wring the cheesecloth firmly to remove excess water from potatoes. Sprinkle potato shreds with lemon juice to prevent discoloration. Let liquid obtained from the wringing process sit until the potato starch settles to the bottom of the bowl. Transfer potato mixture to clean bowl. Stir in remaining ingredients, except for peanut or vegetable oil, combining thoroughly. Pour off the liquid and scoop out the starch. Add it to the bowl of latke ingredients. Heat oil in a skillet over high heat. Using a mounded tablespoon, scoop out some of the potato mixture. Drop into the oil and pat them thin with the back of the spoon. Cook for 4 minutes on each side or until golden brown. Drain on paper towels and serve immediately or put into moderate oven (250 degrees) until ready to serve. Source: THE CLEVELAND PLAIN DEALER, n.d.
