They were really good, but not really photogenic because I either a) didn't wait long enough and they fell apart or b) didn't use enough oil/waited too long and came out burnt. But I loved the distinct zucchini taste and the fact that they were green.
My roommates loved them too, and Carol said, "You know what else is good? Sweet potato pancakes." Obviously I had a gigantic sweet potato on hand because I like buying them to make mashed sweet potatoes (Mmmmmm...) It was hard for me to sacrifice the thing to make sweet potato latkes, but it was worth it.
Like the zucchini latkes, it was hard for me to control the things and after presenting Carol with a gorgeous plate (complete with a shot glass of maple syrup) —since it was, after all, her idea--I struggled to make some unburnt, photogenic sweet potato latkes. So here Carol is, with her perfect plate.
To me, the flavour of the sweet potato latkes were not as distinct as the zucchini latkes, although I'm sure if you had them side-by-side with regular latkes you would be able to taste the difference. I also think they come out a prettier, orange-gold colour than your traditional latke.
LatkesI'm sure there is a more healthful way of doing it (i.e. baking vs. frying) so if I ever get that figured out I'll let you know.
Serves 3-4; Sweet potato latkes are excellent with both maple syrup and yogurt (aka poor university student's sour cream--but seriously, can YOU make smoothies with sour cream? I think not) I'm sure applesauce would be good too if you had that kicking around.
- 1 egg
- 15 mL (1 tbsp) all-purpose flour
- ½ mL (⅛ tsp) baking powder
- 1 mL (¼ tsp) salt
- 3 medium potatoes, 3 large zucchini, or a giant sweet potato, grated (Really just eyeball the amount of vegetable, the original recipe isn't very exact and you WILL feel like there isn't enough egg in the recipe)
- 60 mL (¼ cup) onion, finely chopped (or grated seems to be the traditional latke way, although I didn't do it)
- Oil for frying
- In a large bowl, beat together eggs, flour, baking powder, salt and pepper. Mix in vegetables.
- Heat oil (about a tablespoon? These things suck up oil like you wouldn't know, and it really doesn't help that my kitchen/stove is slanted) in a large skillet over medium heat. In batches, drop heaping tablespoons of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on the first side (very important to make sure that the pancake will hold together for flipping) and slightly less time on the second side, until browned and crisp. Drain on paper towels. You may need to change the oil between batches to avoid burning.