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Two-Potato Latkes (P, TNT)
Source: Daphna Rabinovitch "Canadian Living, December 1999"
Serves: 8

5 baking potatoes (about 2-1/2 lb.)
2 sweet potatoes (about 1-1/2 lb.)
3 small onions, quartered
4 eggs, beaten
1/3 cup all-purpose flour
1 teaspoon baking powder
1-1/4 teaspoons salt
1/2 teaspoon pepper
Vegetable oil for cooking

Peel baking and sweet potatoes; cut lengthwise into quarters. By hand or in food processor using shredder blade, alternately shred onions and potatoes.

Transfer to colander; squeeze out as much moisture as possible, discarding liquid.

Transfer to large bowl. Mix in eggs, flour, baking powder, salt and pepper.

In 2 skillets, heat 1/4" (5mm) oil over medium-high heat until hot but not smoking. Add 1/4 cup (50ml) mixture per latke, leaving space between each; flatten slightly. Cook for 3 minutes or until browned and crisp around edges; turn and cook for 3-5 minutes longer or until crisp and golden. Transfer to paper towel-lined racks to drain well.

Repeat with remaining mixture, stirring to reblend, removing any cooked bits from skillets and adding more oil as necessary. (Make-ahead: Cover and refrigerate for up to 8 hours; recrisp in 450°F/230°C oven for about 5 minutes.)

Poster's Notes: These are the latkes that I made last year. They were really yummy, but I think they needed more flour. Either that, or I was too lazy to drain enough water before frying them up.

Posted by Julie Kalker

Nutritional Info Per Serving: about 438 cal, 7g protein, 28g total fat(3g sat. fat), 42g carb, 4g fibre, 107mg chol, 434mg sodium. % RDI: 5% calcium, 9% iron, 138% vitamin A, 40% vitamin C, 19% folate