Skil­let Sweet Po­tato & Green Onion Latke with Ri­cotta & Dill

Clean Eating - - RECIPE INDEX - with Ri­cotta & Dill

2 tbsp grape seed oil, di­vided

1 leek, diced (white and light green parts only)

2 sweet pota­toes, peeled and grated (about 3 cups)

3 green onions, thinly sliced

1 large egg, lightly beaten

2 tbsp brown rice flour

¼ tsp each sea salt and ground black pep­per

1/3 cup full-fat ri­cotta, op­tional

1 tbsp grated lemon zest, op­tional 2 tbsp chopped fresh dill, op­tional MAKES 1 9-INCH LATKE (8 SERV­INGS).

1. Pre­heat oven to 375°F. In a 9-inch oven­proof cast-iron skil­let on medium, heat 2 tsp oil. Add leek and cook, stir­ring of­ten, un­til soft­ened, about 3 min­utes. Scrape into a large bowl and set aside.

2. Us­ing a clean tea towel or sev­eral lay­ers of pa­per towel, wring out liq­uid from sweet po­tato. Re­peat, squeez­ing out as much liq­uid as pos­si­ble. Dis­card liq­uid. Add sweet po­tato to leek; stir in green onion, egg, flour, salt and pep­per.

3. In same skil­let on medium-high, heat re­main­ing 4 tsp oil. Add sweet po­tato mix­ture, pat­ting down with a spat­ula to evenly flat­ten top. Cook, check­ing the bot­tom oc­ca­sion­ally to en­sure even cook­ing and a golden crust, 5 to 7 min­utes.

4. Trans­fer skil­let to cen­ter rack of oven and bake un­til sweet po­tato is cooked through, about 15 min­utes. Move skil­let to top rack and turn to broil for 3 to 5 min­utes, un­til top is light golden. Us­ing 2 large spat­u­las, trans­fer latke to a cut­ting board; slice into 8 wedges.

5. If mak­ing top­ping, top each wedge with ri­cotta, lemon zest and dill.

PER SERV­ING (1/8 of recipe): Calo­ries: 91, To­tal Fat: 4 g, Sat. Fat: 1 g, Carbs: 12 g, Fiber: 2 g, Sug­ars: 3 g, Pro­tein: 2 g, Sodium: 146 mg, Choles­terol: 24 mg

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