The Red, White, and Green

Two weeks before you have to squeeze yourself into an Herve Leger bandage dress for your brother’s New Year’s Eve wedding is probably not the best time to be stuffing yourself with potato latkes, but what the hell: It’s the third day of Chanukah and I’ve got a glut of sweet potatoes in the refrigerator. Besides, latkes just happen to be the perfect Meatless Monday meal.

This sweet potato version is in season right now, packed with vitamin A and other powerful antioxidants, and aside from being fried, is actually quite nutritious. Instead of frying, you can bake them on a lightly greased cookie sheet at 400 degrees for 40 minutes (flip halfway through), but I say in the spirit of Chanukah, why not celebrate the miracle of oil? Just feel free to chase them with a glass of red wine if you’re having them for dinner tonight.

Since I’ve got gluten-sensitive family members, I substituted rice flour for wheat in the recipe below. You can’t tell the difference.

Sweet Potato Latkes
3 medium sweet potatoes, coarsely grated
1/2 onion, chopped
2 eggs, lightly beaten
4 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
canola oil

Wash and peel sweet potatoes. Using a box grater or ultra course grater, shred potatoes into a large bowl. Add onion, egg, flour, baking powder, salt, and pepper. Stir thoroughly until well blended. In a large skillet, add enough oil to generously coat bottom and heat on high until glistening. Drop potato mixture by rounded spoonfuls into pan; press with back of spoon to flatten. When edges appear brown and crisp, flip and cook for a minute or two more. Remove from pan and place on paper towels or a brown paper grocery bag (clever reuse!) to drain. Serve immediately, or place on a cookie sheet in a warm oven until you’ve fried up the whole batch.

My favorite is to serve them topped with crème fraîche and chives (especially glamorous for a holiday party), but they’re also delicious with sour cream or apple sauce. Enjoy for breakfast, lunch, and/or dinner. B’tayavon!

–Jennifer Grayson

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More Meatless Monday posts:
Meatless Monday: Crustless rainbow chard quiche
Meatless Monday: Dr. McDougall’s BPA-free, vegan soups

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