Oct 6, 2009
Vegetable-Sweet Potato Latkes
1 Small red onion or large shallot, grated and squeezed dry
1 Cup shredded zucchini, squeezed dry (1 medium)
2 Cups peeled and shredded sweet potato (1 medium)
2 Eggs, beaten
3 Tbsp. flour
1/8 Tsp. nutmeg
1/4 Tsp. salt
1/4 Tsp. pepper
2 To 4 tbsp. vegetable oil
Combine onion, zucchini and sweet potato in large bowl. Add eggs, flour, nutmeg, salt and pepper, mixing well.
Heat 2 tablespoons oil in large heavy-bottomed skillet over medium-high heat. Drop heaping tablespoons of batter into skillet, 1 inch apart; flatten slightly with back of spoon. Fry 2 minutes per side, or until golden brown on each side. Drain latkes on paper towels. Add more oil as necessary and heat before making more latkes.