Sweet Potato Latkes

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Sweet Potato Latkes

Try this twist on the classic Hanukkah favorite for a

different taste and happy family.

 

6 cups sweet potatoes, peeled and finely shredded

2 cups zucchini, finely shredded

1 cup onions, finely shredded

1/4 cup lemon juice

1 tsp. no-salt herb blend

1-1/2 cup egg substitute

1-2/3 cups unbleached flour

1/4 cup fresh flat leaf parsley, chopped

2 TB canola oil, divided

 

In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb

blend, egg, flour

and parsley.

 

In a large nonstick frying pan or griddle over medium high heat, warm the

oil. Drop a tablespoon

of the batter into the pan and spread it with a spatula to form a thin

pancake.

 

Add more batter to fill the pan without crowding the latkes. Sauté for about

2 minutes per side,

or until golden and crispy. Remove from the pan and keep warm. Repeat, adding

more oil, as

needed, until all the batter has been used.

 

Yield: 6 servings.