Guest guest Posted March 4, 2009 Report Share Posted March 4, 2009 Sweet Potato, Nut and Fruit Latkes 3 medium sweet potatoes 1 cup boiling water 1/4 cup dried currants, raisins, cranberries or other 2 beaten eggs 1/3 cup finely chopped hazelnuts or peacans 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon salt 2 tablespoons cooking oil applesauce, if desired Peel and finely shred sweet potatoes.You should have 3 cups. In a small mixing bowl pour the boiling water over currants; let stand 5 minutes, then drain. In a large mixing bowl combine beaten eggs, hazelnuts, the currants, cinnamon, cloves, and salt. Stir in shredded potatoes. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid. Cook in 2 tablespoons cooking oil over medium-high heat for 3 to 4 minutes per side or until golden brown. Reduce heat to prevent overbrowning, if necessary. Add additional oil as needed to prevent sticking when cooking remaining latkes. Drain and serve with applesauce or other toppings, if desired. Yields about 10 latkes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2009 Report Share Posted March 5, 2009 These sound scrummy! Is there something I can sub in for the nuts though? The Dragon (aka High Priestess Enchanting Even weave) Current stitching - RSPCA Perfect Pets, Map of Durham, Cat Ornaments, Green Man http://tempewytch.blogspot.com/ - stitching/house http://tempewytchdiet.blogspot.com/ - diet/angst --- On Wed, 4/3/09, D M <deranged_millionaire wrote: D M <deranged_millionaire Sweet Potato, Nut and Fruit Latkes Wednesday, 4 March, 2009, 9:43 PM Sweet Potato, Nut and Fruit Latkes 3 medium sweet potatoes 1 cup boiling water 1/4 cup dried currants, raisins, cranberries or other 2 beaten eggs 1/3 cup finely chopped hazelnuts or peacans 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon salt 2 tablespoons cooking oil applesauce, if desired Peel and finely shred sweet potatoes.You should have 3 cups. In a small mixing bowl pour the boiling water over currants; let stand 5 minutes, then drain. In a large mixing bowl combine beaten eggs, hazelnuts, the currants, cinnamon, cloves, and salt. Stir in shredded potatoes. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid. Cook in 2 tablespoons cooking oil over medium-high heat for 3 to 4 minutes per side or until golden brown. Reduce heat to prevent overbrowning, if necessary. Add additional oil as needed to prevent sticking when cooking remaining latkes. Drain and serve with applesauce or other toppings, if desired. Yields about 10 latkes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2009 Report Share Posted March 5, 2009 You will need to add bulk to hold them together so I recommend breadcrumbs. Let me know how it works for you DM , The Dragon <dragonsteeluk wrote: > > These sound scrummy! Is there something I can sub in for the nuts though? > > The Dragon (aka High Priestess Enchanting Even weave) > Current stitching - RSPCA Perfect Pets, Map of Durham, Cat Ornaments, Green Man > http://tempewytch.blogspot.com/ - stitching/house > http://tempewytchdiet.blogspot.com/ - diet/angst > > --- On Wed, 4/3/09, D M <deranged_millionaire wrote: > > D M <deranged_millionaire > Sweet Potato, Nut and Fruit Latkes > > Wednesday, 4 March, 2009, 9:43 PM > > Sweet Potato, Nut and Fruit Latkes > > 3 medium sweet potatoes > 1 cup boiling water > 1/4 cup dried currants, raisins, cranberries or other > 2 beaten eggs > 1/3 cup finely chopped hazelnuts or peacans > 1/4 teaspoon ground cinnamon > 1/4 teaspoon ground cloves > 1/8 teaspoon salt > 2 tablespoons cooking oil > applesauce, if desired > > Peel and finely shred sweet potatoes.You should have 3 cups. > In a small mixing bowl pour the boiling water over currants; let stand 5 minutes, then drain. In a large mixing bowl combine beaten eggs, hazelnuts, the currants, cinnamon, cloves, and salt. Stir in shredded potatoes. > Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid. > Cook in 2 tablespoons cooking oil over medium-high heat for 3 to 4 minutes per side or until golden brown. Reduce heat to prevent overbrowning, if necessary. Add additional oil as needed to prevent sticking when cooking remaining latkes. > Drain and serve with applesauce or other toppings, if desired. > Yields about 10 latkes. > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.