Potato pancakes called latkes are fried in oil and served on Hanukkah to represent the miracle of the Maccabees’ one day supply of oil lasting for eight days. This recipe uses sweet potatoes, rosemary and grains of paradise to put a modern spin on the traditional Eastern European dish. Happy Hanukkah!
Yield: 26 latkes
Time: 30 minutes
1 lb sweet potatoes, peeled and coarsely grated
2 shallots, finely grated
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon honey (preferably raw)
1 teaspoon fleur de sel salt
1/2 teaspoon crushed grains of paradise
1 teaspoon rosemary
3/4 cup vegetable oil
(One sweet potato resembling this size should be enough.)
1. Mix, shredded sweet potato, flour, eggs, honey, fleur de sel, grains of paradise and rosemary in a large bowl.
2. Pour vegetable oil into 12 inch non-stick deep skillet and place on high heat until hot.
3. Place 4- 1/8 cup heaps of sweet potato mixture in the center of frying pan and flatten out with slotted spatula.
4. Reduce heat to medium high and cook for about 1 1/2 minutes on each side or until golden brown, transferring pancakes to a large paper towel covered plate, once removed from the pan.
5. Repeat, cooking in batches of four, until all of the sweet potato mixture has been used.
6. Serve warm with apple sauce (our favorite kind is mixed berry.)