Baked Goods
| Sweet Potato Latkes (pareve) | |||
Contributed by Eileen Goltz. |
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Ingredients
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Instructions
Coarsely grate all the potatoes using a cheese grater. Make the white potato slightly finer than the sweet potato. Finely chop the green onion, using only the dark green part at the top. Place a clean dish cloth on the counter top. Place the chopped apple, onion, and potatoes on top of the cloth. Fold the cloth up and twist it so the water comes out. (Do all of this quickly because the white potato and the apple will turn brown after about 15 minutes.) Place the mixture in a bowl and add the egg and flour. Mix to combine. Heat 1/4 inch of oil in a skillet. Using a big spoon, drop tablespoons of the latke batter onto the hot oil Use the back of the spoon to press lightly on the latke to flatten it. You may want to coat the spoon with in flour before you do this so it doesn’t stick. Cook the latke for about 4 minutes, turn it, cook for another 2 minutes or so. This is really important because you want the latke to be soft and sweet inside but a little crunchy on the outside. When it looks as though it might be in danger of being burned, that’s when you take it out. Drain it on paper towel. Servevwith apple butter, chopped pecans and sour cream.
*Special Instructions
Infestation in Green Onions, also called Scallions:
Light green or brown thrips may occasionally be found between the green branches where theyprotrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots.
Inspection:
1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded.
Serving Size
Serves 4
Notes
Green onions, also called scallions, tend to be insect infested. Please check "Special Instructions" below for inspection.
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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
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