Latkes are a heavenly treat, and once the heavenly fragrance of fried foods wafts through the kitchen, even Spartan dieters will sheepishly watch their noble resolution not to eat such things turn to dust.
Serve with applesauce or sour cream.
Servings: 24 latkes
- 1 medium onion
- Vegetable oil, for frying
- 1 cup flour
- 4 large eggs
- Pinch light brown sugar, or to taste
- Pinch ground cinnamon, or to taste
- Pinch ground ginger, or to taste
- Freshly ground black pepper
- 8 large sweet potatoes, peeled
In a food processor fitted with a grating blade, grate the onion.
In a bowl combine the flour, eggs, onion, sugar, cinnamon, ginger and salt and pepper to taste and mix thoroughly. Grate the potatoes in the food processor or by hand and immediately stir them into the batter. Work very quickly so they do not have time to get discolored.
Heat 1/3 inch oil in a heavy frying pan until very hot.
While the oil is heating, form small patties, about 2 1/2 inches in diameter, and then lower them into the hot oil, or drop the batter into the oil by heaping tablespoons. Fry until golden, about 3 minutes on each side. Remove the latkes and drain them on paper towels. Serve with applesauce, yogurt or sour cream.
VARIATIONS: Make vegetable latkes by substituting a mixture of zucchini, carrots and parsnips (about 3 pounds) for the potatoes. Add seasonings of your choice, such as oregano, garlic and basil.
Adapted from "Levana's Table: Kosher Cooking for Everyone," by Levana Kirschenbaum (Stewart, Tabori & Chang, 2002).
Tested by The Washington Post.
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