Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Thursday, December 11, 2014
Sweet Potato Latkes with Corn and Scallions
It doesn’t take much vegetable oil, just enough to barely cover the bottom of your frying pan. While that’s getting hot coarsely grate a couple of sweet potatoes on a box grater then mix well in a large bowl with a box of corn, three chopped scallions, two lightly scrambled eggs, a half cup of flour, a tablespoon of salt, and a teaspoon of pepper.
I have found the best technique is to fill a large slotted spoon with a small amount of the mixture and squeeze out any excess liquid by pressing it into the spoon with your hand. Then simply turn out into the hot oil, flatten with a spatula, and brown for a few minutes on each side. Some curried sour cream would be a perfect accompaniment. Let the holidays begin….