Courtesy of National Cooperative Grocers Association
Try this twist on traditional latkes.
|2 c||sweet potatoes (peeled and shredded)|
|1 c||parsnip (peeled and shredded)|
|1⁄4 t||black pepper|
|vegetable oil (for frying)|
|1⁄2 c||sour cream|
|1 c||apple (peeled and minced)|
Wrap the shredded sweet potato and parsnip in a clean kitchen towel or a few paper towels, and squeeze to remove excess liquid. In a large bowl, mix the sweet potato and parsnip with the scallions, eggs, flour, salt, and pepper.
Heat a large iron skillet over medium-high heat. Add enough vegetable oil to cover the bottom and come up the sides at least 1/4-inch. When the oil is hot, scoop up 1/4 cup of latke mixture into the pan and slightly flatten. Repeat until the pan is full but not crowded. Brown the latkes on each side 3-4 minutes. Set aside on a plate lined with paper towels.
While the latkes are cooking, stir together the sour cream and minced apple. Serve the warm latkes topped with the apple sour cream.