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. peel and grate the sweet potatoes. beat eggs with a little salt, add some of the flour.
2. add in the grated potatoes and chopped scallions. Add pepper.
3. mixture should be sticky, like a thick batter.
4. heat oil in large skillet. Drop tablespoons of the mixture carefully into the oil. About 1 ½ inches round. press down slightly with a spatula.
5. Fry on one side until browned and crispy, careful not burn, turn and cook other side.
6. 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 400° 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. Have salmon sliced and garnish ready. Arrange warmed latkes on platter.
2. Set slices of salmon on top, garnish with dill yogurt.