Sweet Potato Latkes
Recipe by: Mike Behmoiras
1 lb sweet potato, peeled and grated with the coarse side of a box grater
1/2 cup corn starch
1 tsp cinnamon
1/2 tsp salt
1/4 tsp freshly cracked black pepper
vegetable oil for frying
Mix sweet potato in a large bowl with cinnamon, salt and pepper and set aside for a few minutes
Mix in the corn starch until fully coated.
Fill a pan with 1/4″ layer of vegetable oil and heat on medium-high until a drop of water causes the oil to spit and pop.
Working in small batches so the pan does not overcrowd, drop in sweet potato mixture 3 tablespoons at a time, flattening each latke gently so that you have patties approximately 3″ in diameter.
When the edges are starting to brown and the underside is a deep golden, gently flip each latke with a slotted spatula and fry until both sides are crispy. If they are getting dark but are not fully cooked in the middle place in the oven at 350 for a few minutes. Remove from a pan and let drain on a wire rack with paper towels underneath.
Makes approximately 12 latkes.
Serve with your favorite topping or dipping sauce, such as apple sauce or sour cream.
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