Return to Main Recipes Page/Return to Home Page

Sweet Potato Latkes, Cajun (D)
Source: "Kosher by Design Entertains," by Susie Fishbein
Serves: 8

2 pounds sweet potatoes (about 3 large), peeled
3 large eggs
2 tablespoons plus 1 teaspoon Cajun Spice Blend (click here for recipe)
1/3 cup cilantro, chopped
Peanut oil
Sour cream

Using the coarse grating disc of a food processor, grate the sweet potatoes. Transfer to a large bowl.

In a small bowl, whisk the eggs. Sprinkle the Cajun spice blend into the eggs and whisk. Mix in the cilantro.

Add egg mixture to the grated potatoes.

In a large skillet, heat the peanut oil until very hot but not smoking. If you are using a thermometer, get the oil to 375°F.

Add the sweet potato mixture 1/4 cup at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper towels. Repeat until all the potatoes are used.

Serve with a dollop of sour cream.

Posted by Brenda-Lee Olson

Nutritional Info Per Serving: N/A