makes 6-8 cakes
Latkes—aka potato pancakes—are one of our favorite holiday comfort foods. They’re easy to make and beautiful when served on a platter with creme fraiche (or yogurt) and smoked salmon. We love the sweetness from sweet potatoes and the crispy, crunchy bits around the edge.
½ pound sweet potatoes, peeled and coarsely grated
1 scallion, finely chopped
2 ½ tablespoons AP flour
1 large egg, lightly beaten
½ teaspoon fine sea salt
Fresh ground black pepper
2 tablespoons vegetable oil or bacon grease
Crème fraiche, chives, capers, tomatoes to serve.
Press the grated sweet potato between paper towels to get as much moisture out as possible. Stir together the grated sweet potatoes, scallions, flour, egg, salt, and pepper.
Heat oil in a deep 12-inch nonstick skillet over medium-high heat until hot, but not smoking. Scoop out the potato mixture (a little less than ¼ cup) and work/shape into a ball and then mash gently to form a patty. Place in skillet and using a spatula, flatten the latke.
Reduce heat to medium and cook until the potatoes are golden brown and crispy, about 3 minutes on each side. Transfer to paper towels to drain.
Serve with smoked salmon, crème fraiche, chives, capers,