Sweet potato latkes
Servings: 24.
11⁄2 pounds baking potatoes (about 5), peeled
1 pound sweet potatoes, peeled 2 small onions, peeled and quartered 3 eggs 3 tablespoons all-purpose flour 3⁄4 1⁄4 teaspoon salt teaspoon pepper vegetable oil, for frying
Using a box grater or in a food processor using the larger shredder blade, alternately shred the potatoes, sweet potatoes and the onions. (Alternating the potatoes with the onions helps keep the potatoes from browning!) Transfer mixture to a colander. With hands, squeeze out as much of the moisture as possible – this will help keep the latkes crispy. Transfer squeezed mixture to a large bowl.
Mix in eggs, flour, salt and pepper. Let stand for five minutes. Pour off any excess liquid.
In a large skillet, heat a quarter-inch of oil over medium-high heat until oil is very hot but not smoking. Using a quarter cup measure or ladle, add latke mixture to skillet, leaving about an inch between them. Flatten slightly. Fry for about three minutes, or until well browned and crisp around the edges. Flip over; fry for another three minutes, or until crisp and golden brown. With a slotted spoon, remove to a paper towel-lined baking rack.
Repeat with the remaining mixture, removing any bits from the skillet that are too blackened and adding oil as necessary.
From Daphna Rabinovitch at kosher.com.