Sweet Potato and Currant Latkes
Recipe from
Better Homes and Gardens
Sweet potato and currants add flavor and variety to these potato pancakes.
Servings:
about 10 latkes
Total Time:
50 mins
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Ingredients
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3 mediumsweet potatoessee savings
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1 cupboiling watersee savings
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1/4 cupdried currantssee savings
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2beaten eggssee savings
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1/3 cupfinely chopped hazelnutssee savings
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1/4 teaspoonground cinnamonsee savings
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1/4 teaspoonground clovessee savings
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1/8 teaspoonsaltsee savings
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2 tablespoonscooking oilsee savings
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Applesauce, if desiredsee savings
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Directions
1.
Peel and finely shred sweet potatoes.You should have 3 cups.
2.
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.
3.
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.
4.
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.
5.
Drain and serve with applesauce or other toppings, if desired. Makes about 10 latkes.
Nutrition information
Per serving: Calories 126, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 45 mg, Sodium 83 mg, Carbohydrate 12 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 79%, Vitamin C 14%, Calcium 2%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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