Sweet Potato Latkes

Sweet Potato Latkes  makes 12

These aren't your bubbe's latkes.  When I was a kid my neighbor's Jewish grandmother would fry up grated potatoes w/ onion, egg, salt & pepper.  Served with apple sauce and sour cream. That's a latke. A traditional Hanukkah side dish.  In plain English: potato pancakes. 

Suddenly, this simple tasty dish has been elevated to gourmet status and latkes are the latest food craze. These are simple and delicious.  I just made them with good ol' North Carolina sweet potatoes instead of the white carb laden pride of Idaho.  Well, I got a LITTLE fancy with the cilantro and harissa, but you'll forgive me the indulgence when you taste them.

1 1/2 pounds orange-fleshed sweet potatoes (about 2 medium)
1 medium onion
2 large eggs
3/4 teaspoon salt
1/4 teaspoon freshly ground black or white pepper
5 tablespoons flour
about 1/2 cup oil (I used vegetable oil)
1/4 cup chopped cilantro (optional and fancy)

Peel sweet potatoes, then grate them and onion, using grating disc of food processor or large holes of grater.

Transfer to a large bowl. Beat eggs with salt and pepper and add to potato mixture. Add flour and mix well. I used my hands.

Heat 1/4 cup oil in heavy 10- to 12-inch skillet, preferably well seasoned cast iron or non-stick.

Fill 1/4-cup measure with sweet potato mixture, pressing down to compact.

Turn out and mound into skillet. Quickly form 3 more mounds. Flatten each with back of spoon so each latke is about 2 1/2 to 3 inches in diameter, pressing down with a spatula.

Cook 3 minutes on the first side, then carefully flip. 2 minutes on the second side.
Cook 4 pancakes at a time, adding more oil after each fry. Makes kind of a mess, but worth it.

Transfer to paper towels to blot.

I held mine in a warm oven, so they were all nice and hot at the same time.

Serve w/ Greek yogurt mixed with some harissa paste.

Cook's Notes: 
No harissa in the house?  Try a little Sriracha or several dashes of your favorite hot sauce.