MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Sweet Potato Latkes
Categories:
Yield: 16 Servings
3 md Sweet potatoes; (1lb)
2 Slightly beaten eggs
2 tb Flour
1/2 ts Salt
1/4 ts Pepper
1/2 c Sliced green onions
Cooking oil
Creme Fraiche or sour cream
Edible flowers and leaves
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1/2 c Whipping cream
1/2 c Sour cream
Peel and coarsely shred potatoes. Place in
colander and rinse. Squeeze by hand to drain
liquid. Combine eggs, flour, salt and pepper in a
large mixing bowl until smooth. Add potato and
green onion; stir till vegetables are coated with
egg mixture.
Heat 1/2 cup oil in a 12" skillet over medium-high
heat. Drop large spoonfuls (scant 1/4 cup) of the
potato mixture in the hot oil. Flatten with the
back of a spoon to a thin cake about 4" in
diameter. Cook cakes, three or four at a time, 2-3
minutes on each side or till golden brown. Adjust
heat and oil as necessary between batches. Drain
on paper towels. Serve warm with Creme Fraiche or
sour cream and garnish with edible flowers and
leaves.
Makes 16.
Creme fraiche: Heat whipping cream in a small
saucepan over low heat till warm (90-100). Pour
into a small bowl. Stir in sour cream. Cover with
plastic wrap and let stand at room temperature 2-5
hours or until mixture thickens. When thickened,
cover and chill in the refrigerator till serving
time or up to 1 week. Stir before serving. Makes 1
cup.
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