1817
Sweet Potato Latkes
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Sweet Potato Latkes
1 pound sweet potatoes, scrubbed, peeled and shredded
½ cup shredded or grated onion
¼ cup minced chives
½ cup all-purpose flour
1 teaspoon baking powder
2 large eggs
¾ cup olive oil for skillet or griddle
1 cup sour creamGrate the potatoes and onion in advance. In a large bowl, mix the flour, baking powder and eggs to make a batter. Add the onions and chives, and mix again until smooth.
Mix in the grated sweet potato, covering all of it with batter. The final mix will be somewhat lumpy.
In a medium-size, heavy-bottomed pan, bring the oil to medium-high heat. Once the oil is hot (A drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot oil and flatten each latke. Flip them when the edges are brown and crispy, after about 5 minutes in the pan. Cook until the second side is deeply browned, about another 5 minutes.
Transfer the latkes to a paper towel-lined plate to drain. Repeat with the remaining batter.
Top with sour cream.