TO MAKE LATKES: Shred potatoes in a food
owels, and drain the cooked latkes in the colander. Serve hot
ur food processor, grate the potato with the remaining 1 1
egetables and onion [NOTE: for broccoli-zucchini latkes, grate zucchini separately, then
ulses.
Mix with reserved potato shreds in sieve and press
Add salt, and pepper to potato mixture and toss to mix
heavy skillet (cast iron works best) over medium-high heat, until
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
NOTE: For best latke consistency, half the raw
mall ladlefuls of sweet potato batter.
cook for 3-4 minutes
Let shredded potatoes drain for 10 minutes.
Combine eggs,
shred the potato and zucchini with a cheese
n using medium sized holes for smoother latkes, It's up to
inch of oil.
For each pancake, take about 2Tblsp
owl, but leave the white potato starch that settles on the
hroughout. Break up any large potato chunks.
Heat oil in
Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.
atches, drop spoonfuls of the potato mixture into the hot oil
t shimmers, and drop the potato mixture by heaping tablespoons into
ater. Rinse the grated sweet potato in the water, and drain