These sweet potato latkes will cure your craving for potato pancakes... and then some.
Makes 8 large potato pancakes
- Ingredients -
Caramelized Onions
2 small white onions
1 tablespoon brown sugar
1 teaspoon soy sauce
2 lbs sweet potatoes (about 2 large)*
2 eggs
2 tablespoons flour
2 tablespoons fresh thyme leaves
2 tablespoons brown sugar
olive oil, for frying
salt & pepper to taste
horseradish sauce for serving
*Boil the sweet potatoes for up to 10 minutes, just until softened, but still firm, if they're too firm for the shredder.
- Tools -
Weston Manual Kitchen Kit
Weston Drum Shredder
1. Caramelize Onions
Use the
Kitchen Kit, with the chopper blade, to chop the onion. Sauté in a skillet with soy sauce and brown sugar over medium high heat for 3-5 minutes, until onions are translucent. Set aside.
2. Shred Potatoes
Peel sweet potatoes and slice into pieces that fit into the Shredder's hopper. Use your
Drum Shredder (coarse grater drum) to shred the sweet potato.
3. Assemble Potato Pancakes
Whisk together the eggs.
In a large mixing bowl, gently mix together the shredded potatoes, onions, egg, flour, thyme, and brown sugar with a wooden spoon.
4. Fry Potato Pancakes
Heat a few tablespoons of olive oil in a large skillet until shimmering. Place a large scoop of the pancake mixture into the center of the skillet. Use a flat spatula to flatten the pancake. Sprinkle with salt and pepper on both sides. Allow to fry on each side 3-5 minutes, until browned. It's normal for the edges to look a little dark. Repeat for remaining pancakes.
Serve hot, with horseradish sauce.
