|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.