Author Notes
I learned how to make potato pancakes in the kitchen of my German aunt. While this version strays from her traditional kartoffelpuffer, I am reminded of her standing at the counter, grating potatoes and then onions, every time I make them. I have opted to dice rather than grate the onions because it is a little less labor-intensive. Their smaller size makes for a perfect appetizer or snack at a party. And serving them with a tangy yogurt instead of cream makes them a little bit healthier. —theyearinfood
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Ingredients
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3 cups
grated sweet potatoes
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1 cup
finely chopped onion (about 1 medium onion)
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2
eggs, lightly beaten
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3 tablespoons
flour
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1 teaspoon
ground black pepper
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1 teaspoon
sea salt
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1/2 teaspoon
mild paprika
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1/2 teaspoon
garlic powder
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1/4 teaspoon
cinnamon
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1/4 teaspoon
ground chipotle
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2/3 cup
Greek yogurt
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oil for cooking
Directions
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Preheat oven to 200 degrees.
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Mix together the sweet potatoes, spices and flour in a large bowl with a fork. Blend in the eggs and mix thoroughly.
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Heat 3 tablespoons oil in a skillet over medium heat. When skillet is hot and oil begins to shimmer, begin cooking latkes.
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Measure a generous tablespoon of the sweet potato mixture and spoon into skillet. Place four pancakes in skillet per round, flattening each with a fork.
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Brown latkes for about four minutes per side, until golden brown, and place on a paper towel to drain. Add more oil to the skillet, in tablespoon increments, as needed. Allow oil to warm again before working with next batch.
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If you find that the mixture is a little wet, gently squeeze out excess moisture with fingers or the back of a spoon.
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Keep cooked latkes in warmed oven until ready. Serve warm, adding a dollop of yogurt to each.
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