variation on the classic is a nice match for citrus cured salmon
2 large sweet potatoes, peeled (about 4 cups grated) enough for about 3 dozen small latkes
1 large egg, beaten (add another if too dry)
2 tbsp flour
1 tsp salt and pepper
1 cup finely chopped scallions or garlic chives
olive oil or a vegetable oil if frying
yogurt: 1 1/2 cup plain yogurt, fresh dill
lemon juice and zest to taste
1.Â Â Â Â peel and grate the sweet potatoes. beat eggs with a little salt, add some of the flour.
2.Â Â Â Â add in the grated potatoes and chopped scallions. Add pepper.
3.Â Â Â Â mixture should be sticky, like a thick batter.
4.Â Â Â Â heat oil in large skillet. Drop tablespoons of the mixture carefully into the oil. Â About 1 Â½Â inches round. press down slightly with a spatula.
5. Â Â Fry on one side until browned and crispy, careful not burn, turn and cook other side.
6.Â Â Â Remove from pan and drain on a tray lined with paper towels. keep warm in a low oven until ready to serve.
Brush a sturdy cookie sheet with oil. Place in 400Â° oven for about 7 minutes or until bottoms have browned, then turn with spatula and cook on the other side until just crispy. (careful not to burn.
1.Â Â Â Â Have salmon sliced and garnish ready. Arrange warmed latkes on platter.
2.Â Â Â Â Set slices of salmon on top, garnish with dill yogurt.