Sweet Potato-Scallion Pancakes
- Prep Time 0:25
- Estimated Cost $4.50
- 20 Comments
I subscribe to the philosophy that latkes need not be a seasonal food. Why wait all year to eat them solely in December, when their (very basic) ingredients are available year-round? I also subscribe to the philosophy that, if you have several jars of fresh applesauce sitting in your refrigerator, it would be practically criminal to not also make latkes. The sweet cinnamon and cardamom in the applesauce called for a less-than-traditional latke, so I used sweet potatoes with their nutrient-rich peels intact, and now my kitchen smells like what I can only imagine would happen if a Jewish deli moved next door to an Indian restaurant—in the best possible way.
- 4 large sweet potatoes, peel intact, scrubbed and grated (about 3 1/2 cups grated sweet potato) $2
- 3 scallions (green and white parts), sliced thinly $1 for a bunch
- 2 eggs, lightly beaten $1.50 for 12
- 1/8 cup flour Pantry
- salt and pepper to taste Pantry
- vegetable or olive oil, for frying Pantry
- 1 cup Orange-Cardamom Applesauce (optional)
Recipe Serves 3-4
- Combine sweet potatoes, scallions, eggs flour, salt and pepper in a bowl and mix well with a wooden spoon. If mixture is too wet to form patties, add a pinch more flour.
- Heat about 1/8" oil in a large frying pan over medium-high heat. With damp hands, form 4" (diameter) patties and place directly into the hot oil. You will probably need to work in batches.
- Cook the sweet potato pancakes for 3-4 minutes on each side, or until a very crisp brown crust develops. Flip and cook on the other side.
- Before removing from heat, cut one pancake in half to check for internal done-ness.
- Drain the cooked pancakes on paper towels and serve immediately.
- It's certainly not required, but it's very much recommended that you eat these with Orange-Cardamom Applesauce. A little creme fraiche, sour cream or Greek yogurt would be good too.