Recipe - Potato Sweet Potato And Onion Latkes

1 Yukon Gold potato, about 10
ounce peeled
1 Sweet potato, about 10
ounce peeled
One fourth lg White onion peeled
1 lg Egg at room temperature
2 tablespoon Flour
1 teaspoon Salt, or more to taste
One fourth teaspoon Freshly ground black pepper
Vegetable oil for frying

Grate potatoes and onion using the largest holes of a foursided grater.
Combine in a small bowl; add the egg, flour, salt, and pepper and stir
well to
combine. Heat 1 tablespoon oil in a nonstick skillet over mediumhigh heat.
Drop batter by heaping tablespoonfuls into the pan and cook until golden
brown
around the edges, about 3 minutes. Turn latkes over, press lightly with a
spatula, and cook about 3 minutes more. Continue cooking in batches until
batter is used up. Serve with applesauce or sour cream.

VARIATIONS

Potato, Carrot And Parsnip Latkes: Use 2 allpurpose potatoes, 1 medium
carrot and 1 small parsnip.

Potato, Onion And Horseradish Latkes: Use 2 Yukon Gold potatoes. One fourth large
white onion, and 2 tablespoons prepared horseradish, liquid pressed out.

Posted to MCRecipe Digest V1 #156

Date: 16 Jul 1996 13:45:19 0400

From: "McNamara, Kelly" kmcnamara@liggett.com

Recipe By : Martha Stewart Living December 1994