Keep a close eye on these latkes while they are frying; the sugar in the sweet potatoes causes them to brown quickly.
- Yield: Makes about 2 dozen
Source: Martha Stewart Living, December 2002
- 3 scallions, white and light-green parts only, thinly sliced
- 2 large eggs, lightly beaten
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly ground pepper
- 1 1/2 pounds (about 3) sweet potatoes, peeled and grated on the large holes of a box grater
- 1 1/2 pounds (about 3 small) Yukon gold potatoes, peeled and grated on the large holes of a box grater
- Peanut oil, for frying
- Pink Applesauce for Latkes, for serving (optional)
- Sour cream, for serving (optional)
In a large bowl, combine scallions and eggs. Add flour, salt, ginger, cardamom, and pepper, and stir until mixture is smooth. Add both kinds of potatoes, and toss until combined and evenly coated.
Fill a large, heavy-bottom skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; the oil should sizzle upon contact.)
Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each pancake. Lightly tamp down to flatten. Cook until golden on each side, 2 to 3 minutes, turning once. Using a slotted spatula, transfer to drain on a paper-towel-lined wire rack, and repeat with remaining batter. Serve immediately with applesauce and sour cream, if desired.