Instead of that tired old sweet potato casserole
how about some
this year?

My mom was full blooded Czech so potato pancakes, aka latkes, were a staple in my house growing up.  Being Protestants and/or Catholics, however, we did not call them latkes but latkes they were indeed!

Little nuggets of shredded potatoes, mixed up with some flour, egg, seasonings and fried to a delicious, crispy nosh to die for.  Mom always served hers up with homemade applesauce which made them even better.

I didn't learn they were also "latkes" until many years later when I was working as an advertising artist in New York and the owner of the agency, also my amour at the time, took me "home to Mama" and she served up....Potato Pancakes!!  Hers came with a little dollop of sour cream and a bit of caviar so it was a new taste experience for my childhood potato pancakes, one that I enjoyed greatly, thank you very much!

Here is my version of these classic Passover - Easter snacks with a little bit of Diva twist, I used sweet potatoes and served them up with some spicy Cherry Salsa!

with Sour Cream and Cherry Salsa

3 Pounds of Sweet Potatoes, Shredded
3 Eggs
1/3 C. Flour
3 Scallions (Green Onions), Sliced 1/4"
Kosher Salt & Pepper to Taste
Peanut Oil
Optional: 1/2 T. each of Ginger, Cardamom
Serving: Sour Cream, Micro Greens, Sauce

Large Mixing Bowl
Large Skillet
Ice Cream Scoop
Wire Racked Baking Sheet
Paper Towels

Shred your sweet potato(es) by hand or in your food processor.
Dry them by wrapping in a towel.
Mix the eggs, flour and scallions in the large bowl.
Stir in the shredded potatoes.
Add about 1/2" of peanut oil to your skillet on medium and bring it almost to smoking point.
Scoop out the mixture carefully into the hot oil, flatten slightly with the spatula.
Fry 2 to 3 minutes per side or until GBD (golden brown delicious), don't crowd the pan, repeat with the remaining batter.
Remove onto the wire rack on top of the paper towel lined cooking sheet.

BAKING OPTION: Preheat oven to 400°F. Spray a cookie sheet with nonstick spray or line with a silpat and bake for 25 minutes on one side then an additional 15 minutes on the other side.

Freezing: Place the latkes in a lidded container or a Ziploc bag by stacking the latkes one layer thick, separating each layer with wax paper or parchment paper.

Reheating: Place the frozen latkes on a wire rack on a baking sheet and heat at 400 degrees Fahrenheit (unfrozen latkes at 350) for 10 minutes (unfrozen for 5 - 8).

Top off with a dollop of sour cream and garnish with a few micro greens and serve with applesauce or another favorite sauce.  I served with some Cherry Pepper Salsa (from Benjamin Twiggs.)

Mazel Tov & Dobrou chuƄ!

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