Stuffing Sweet Potato Latkes Recipes

SWEET-POTATO LATKES

Steps:

• Stir together potatoes, scallions, flour, eggs, salt, and pepper.
• Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.

SWEET POTATO-APPLE LATKES

Steps:

• In large bowl, shred sweet potatoes and apples (in this order to keep apples from oxidizing) by rubbing them across the large holes of a hand or box grater; lightly blot excess moisture with paper towel. Stir in all remaining ingredients except oil until blended.
• In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet). Drop batter by tablespoonfuls into hot oil, flattening batter to form 2- to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly. Drain on paper towels placed on a plate; serve hot.

SWEET POTATO LATKES

Steps:

• In a large bowl, combine the first 4 ingredients. Stir in eggs until blended. Add potatoes; toss to coat., Heat 1/4 cup oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. If desired, top with minced chives and serve with sour cream and applesauce.

SWEET POTATO LATKES

Steps:

• Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven.
• Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. Stir in the egg.
• Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 2 minutes per side. Transfer to the rack in the oven while you cook the remaining batter.
• Serve the latkes topped with a small dollop of sour cream and horseradish. Garnish with a parsley leaf. Serve immediately.

SWEET POTATO STUFFING

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat; saute celery and onion until tender. Stir in broth and seasonings. Stir in remaining ingredients., Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until heated through, about 4 hours.

EGG YOLK STUFFED LATKES

Steps:

• Preheat a 10-inch skillet over medium heat. Set a wire rack inside a rimmed baking sheet.
• Peel the potatoes and shred them in a food processor fitted with the shredding blade; drain the shredded potatoes in a large colander as the food processor fills up. Press firmly on the potatoes in the colander to remove any excess moisture, pat dry with paper towels and transfer to a large bowl.
• Grate the onion in the food processor fitted with the shredding blade then stir into the potatoes along with the flour, beaten egg, baking powder, cayenne and 1 teaspoon salt. Immediately move to cooking the potato mixture or it will purge too much water and not be crispy.
• Add 1/4 inch oil to the preheated skillet and as soon as it shimmers, add three 1/4-cup mounds of the potato mixture, leaving any excess moisture in the bowl. Flatten each mound with the bottom of the measuring cup and make a well in the middle. Gently place 1 egg yolk in each well and top evenly with another 1/4 cup of the potato mixture. Fry, lowering the heat if browning too quickly, until golden brown and cooked through but the yolks are still runny, about 3 minutes per side. Drain on the prepared baking sheet. Add more oil to reach 1/4 inch in the skillet and heat until it shimmers. Repeat frying with the remaining potato mixture and egg yolks. Sprinkle with chopped chives and serve immediately.