Delicious! Love the sweet potatoes part makes it taste unique compared to my Polish potato pancakes!
One of the most well-known dishes of Hanukkah is latkes--potato pancakes cooked in symbolic olive oil. You can use a food processor's shredding blade for fast preparation. Serve latkes with applesauce and reduced-fat sour cream.
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- Calories: 256
- Calories from fat: 29%
- Fat: 8.3g
- Saturated fat: 1.4g
- Monounsaturated fat: 5.5g
- Polyunsaturated fat: 1g
- Protein: 5.7g
- Carbohydrate: 40g
- Fiber: 4g
- Cholesterol: 53mg
- Iron: 1.7mg
- Sodium: 337mg
- Calcium: 38mg
- 2 tablespoons olive oil
- 1/4 cup grated fresh onion
- 1 pound shredded peeled baking potato
- 1/2 pound shredded peeled sweet potato
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 1/3 cup finely chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 1 large egg, lightly beaten
- Cooking spray
- Green onion strips (optional)
- Preheat oven to 425°.
- Drizzle a jelly-roll pan evenly with oil, tilting pan to coat.
- Combine grated onion and potatoes in a sieve; squeeze out excess moisture. Lightly spoon flour into a dry measuring cup; level with a knife. Combine potato mixture, flour, and next 5 ingredients (through egg) in a large bowl. Divide mixture into 8 equal portions, squeezing out excess liquid. Shape each portion into a 1/4-inch-thick patty; place on prepared pan. Lightly coat tops of patties with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; cook 30 minutes or until lightly browned, turning every 10 minutes. Garnish with green onion strips, if desired.
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