Sunday, December 13, 2009

Sweet Potato and Leek Latkes

After we're done making regular classic latkes for a couple of Chanukah nights, it's time to think outside the [white potato] box and get some anti-oxidents and vitamins into our bloodstreams!

I made latkes tonight with sweet potatoes and leeks and they turned out great. Let's face it -- fried anything would probably be pretty good. But these taste just like latkes should. Crisp and delicious and mightily Chanukah-esque. I hope you enjoy these as much as my [vegetable hater] husband and I did.

6 sweet potatoes, peeled and chopped fine in food processor
6 leeks, white and very light green parts only, washed and chopped fine in food processor
3 eggs
2 tsp salt (or to taste, 2 tsp makes a very savory latke)
1 tsp pepper
1/4 cup flour

vegetable oil for frying (I use Mazola Corn Plus!)

Let sweet potatoes drain a bit before combining with other ingredients. Heat oil in a wide bottomed pan until very hot, and fry latkes until brown and crisp. Drain on paper towels and transfer to a warm oven and serve hot!

1 comment:

  1. I love sweet potato latkes. Carrot latkes are equally as good. We make broccoli and spinach latkes too. Never get bored with so much variety.

    Adding leeks is a new idea. Interesting and probably very tasty.