What’s For Dinner?
Sweet Potato-Ginger Latkes
(First star is lowest, fourth star is highest)
Jennifer Weissman of Decatur sent the AJC's Food Goddess an unusual recipe for latkes from Congregation Bet Haverim's cookbook, "Potluck With Pride: The Great Tastes of CBH."
She writes: "The tradition for Hanukkah is to eat foods fried in oil, to remember the miracle of the oil lasting eight nights. Latkes are generally made with white or brown potatoes, but here sweet potatoes are used. They're not traditional, but they're very good and taste like a Southern version of a latke . . . with almost a funnel cake taste (a little sweet and doughier than the traditional version)."
Rina Rosenberg, who submitted the recipe for the cookbook, gives this advice: "To prepare in advance: Freeze on baking sheets in a single layer. When frozen, place in layers separated by wax paper and put into a freezer bag. To reheat, arrange frozen latkes in one layer on baking sheet and bake at 400 degrees for 10 minutes, or until hot and crisp."
Like traditional latkes, serve these with applesauce.
Hands on time: 15 minutes Total time: 25 minutes Serves: 6
1 pound sweet potatoes, peeled
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon salt, or to taste
2 tablespoons minced fresh ginger
In a separate bowl, combine eggs, milk, flour, sugar, baking powder and salt. Add the potatoes and ginger and stir well.
In a large skillet over medium-high heat, add 1/2 inch oil. Heat until it sizzles instantly when a small amount of batter is dropped into it. Drop about a 1/2 cup batter into oil for each pancake, draining excess liquid. Flatten the batter with the back of a spoon, making 3- to 4-inch pancakes.
Cook latkes for 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.