Latkes--sweet potato, vegetable & traditional

Latkes are served during Hanukkah with apple sauce or sour cream.

When frying latkes, or anything, your house will take on the smell and will linger for days, unless you burn a candle when you are frying your latkes. If you finish frying your latkes and your house still smells, keep the candle burning. Does the candle have to be scented? No. There is just something about a candle burning that cleanses the smells out of the air.

Sweet Potato Latkes
From Food Network Kitchens

1/2 medium yellow onion
1/2 pound Yukon gold potato, (about 1 large)
1/2 pound sweet potato, (about 1 medium)
2 tablespoons all-purpose flour
1 teaspoon kosher salt
Pinch cayenne
1 large egg, lightly beaten
Vegetable oil
4 teaspoons light sour cream
4 teaspoons beet or regular horseradish
2 to 3 sprigs flat-leaf parsley

Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven.
Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. Stir in the egg.
Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 2 minutes per side. Transfer to the rack in the oven while you cook the remaining batter.
Serve the latkes topped with a small dollop of sour cream and horseradish. Garnish with a parsley leaf. Serve immediately.

Vegetable Latkes
(Recipe source unknown)

Serves: 6

Ingredients:
2 lg Idaho potatoes
2 Egg whites
2 md Carrots
1/4 ts Pepper
2 md Zucchini
1 1/2 ts Salt
1 lg Yellow onion, finely chopped
1/4 c Flour
2 Eggs
Oil for frying

Method:
1. Pare and coarsley shred potatoes and carrots. Shred zucchini. Place in a bowl with onion.
2. Combine eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix.
3. Heat non-stick griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned.
Turn, brown other side, adding a little oil as necessary.
4. Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping.


Traditional latkes

Yield: 20 Servings
2 pounds Potatoes
2 Eggs
1 teaspoon Salt
2 tablespoon Flour or matzo meal
¼ teaspoon Baking powder
1 Onion
1 small Apple
Oil for frying
Sour Cream
Applesauce

From _A Taste of Tradition_ by Ruth Sirkis

Peel and grate the potatoes on a coarse grater and drain. Peel and grate the onion and the apple. Beat the eggs lightly in a medium bowl. Add the grated potatoes, onion and apple and blend well. Add salt, flour, and baking powder. Mix thoroughly. Pour about 1 inch of oil into a large skillet and heat. Drop the pancake mixture by tablespoons into the hot oil. Fry and brown on both sides.

Note: You can use an electric blender for grating. Cut each potato into 8 pieces, put in the blender and cover with water. Close the lid and blend at medium speed for 5 seconds. Drain completely through a mesh sieve. Put the potatoes into a bowl and proceed immediately.

Posted to FOODWINE Digest 13 October 96