This first recipe is maybe not as low oil as the 2nd, but it's sweet potato.. and it's titled loving the latkes...
Baked Sweet Potato Latkes (based on the recipe originally published in Women’s Health Magazine)
Makes 12 Latkes
2 pounds grated sweet potatoes
1 medium onion, grated
2 eggs, beaten
1/4 cup flour
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 400°F. Spray a cookie sheet with nonstick spray or use a silpat.
In a large bowl, combine all ingredients. Drop by 1/3-cupfuls onto cookie sheet. Flatten with spatula.
Bake for 25 minutes; flip and bake for an additional 15 minutes.
Serve with light sour cream and a dash of cinnamon and nutmeg.
This is based on
keftes de prasa, a traditional Sephardic recipe for fritters. Leeks add
an aromatic note to traditional Hanukkah latkes (potato pancakes).
Fritters and latkes are typically fried with olive oil; here, we use
canola oil, which has a mild flavor and high smoke point to brown the
fritters. To prepare fritters ahead, place cooked fritters in a 250°
oven to stay warm until you're ready to serve. Garnish with parsley
sprigs, if desired.
8 servings (serving size: 2 fritters and 1 1/2 tablespoons sauce)
plain nonfat yogurt
grated lemon rind
freshly ground black pepper
thinly sliced leek (about 1 1/2 pounds)
freshly ground black pepper, divided
(20-ounce) package refrigerated shredded hash brown potatoes (such as Simply Potatoes)
large egg whites
canola oil, divided
prepare yogurt, spoon yogurt onto several layers of heavy-duty paper
towels; spread to 1/2-inch thickness. Cover with additional paper
towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula.
Combine yogurt and next 5 ingredients (through 1/8 teaspoon pepper) in
a small bowl. Cover and chill.
To prepare fritters, heat a large
nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add leek, 2 tablespoons water, 1/4 teaspoon salt, and 1/4 teaspoon
pepper. Sauté 10 minutes or until golden, adding remaining 1/4 cup
water as necessary to prevent leeks from sticking to pan. Place leeks
and potatoes in a large bowl. Combine 1/2 teaspoon salt, 1/4 teaspoon
pepper, eggs, and egg whites; stir well with a whisk. Add egg mixture
to potato mixture.
Heat 4 teaspoons oil in a large nonstick
skillet coated with cooking spray over medium-high heat. Spoon about 3
tablespoons potato mixture for each of 8 fritters into pan. Cook 3
minutes on each side or until browned. Remove from pan. Repeat
procedure with the remaining 4 teaspoons oil and potato mixture.
Sprinkle fritters with remaining 1/4 teaspoon salt and remaining 1/4
teaspoon pepper. Serve with yogurt sauce.