Add oil to a large frying pan, so the oil covers the surface of the pan.

Sweet potato latkes recipes. In a food processor, process sweet potatoes until fine. Using the medium shredding blade of a food processor, shred the potatoes, laying them lengthwise in the feed tube to maximize the length of strands. Transfer the mixture to a large colander set in the sink.

2 pounds medium sweet potatoes, peeled and shredded. Preheat the oven to 200°f (90°c). Drop sweet potato mixture by teaspoonfuls.

Traditional latkes are made with starchy russet potatoes with lacy, wispy edges fried in oil to golden perfection and served with sour cream and applesauce. Prepare the cream of chicken soup: Pour into flour mixture and stir until well blended and batter has no lumps.

Web 1/4 teaspoon pepper. Add flour, salt, ginger, cardamom, and pepper, and stir until mixture is smooth. Web combine flour, curry powder, white sugar, brown sugar, baking powder, cumin, salt, cayenne pepper, and black pepper in a bowl.

Stuff dates with crumbled or small chunks of feta, if. You can also spray or coat the cookie sheets with oil instead. Web rinse grated sweet potato in the water, and drain into a sieve.

Working in batches, spoon ⅛ cup potato mixture into oil and flatten. 1/2 cup grated white onion. Baked sweet potato latkes have beautiful crispy edges and are soft inside.