Spiralized Sweet Potato Latkes
"Spiralized Sweet Potato Latkes – enjoy a lighter version of the classic fried potato pancakes with this recipe! Instead of white potatoes, we use sweet potatoes, and these latkes are pan-fried in just a touch of olive oil for a crisp finish. The best part? A spiralizer simplifies the process by cutting the sweet potatoes into perfect strands, saving you the hassle of grating them by hand."
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Ingredients
- 1 large
- 1/2 tsp kosher salt and fresh black pepper to taste
- 4 teaspoons olive oil
- 4 cloves crushed garlic
- 1/2 cup chopped scallions
- 2 large eggs
Instructions
- 1
Halve the sweet potato to ensure it fits snugly into the spiralizer.
- 2
Utilize the smaller noodle blade of the spiralizer to create long strands. Trim the spirals into manageable lengths of approximately 5 inches.
- 3
In a spacious mixing bowl, combine the spiralized sweet potatoes, chopped scallions, beaten eggs, minced garlic, salt, and pepper. Stir thoroughly to ensure an even mixture.
- 4
Place a large nonstick skillet on the stove over medium-low heat. Once heated, add 1 teaspoon of oil and rotate the pan to coat the surface.
- 5
With the help of a fork, scoop out about 1/3 cup of the sweet potato mixture and gently drop it into the skillet, lightly pressing down with the fork. You should be able to fit four latkes in the skillet at one time.
- 6
Allow the latkes to cook until they achieve a golden-brown color on the bottom, roughly 3 minutes. Carefully flip them using a spatula, then press down lightly with the spatula to flatten them. Continue cooking until they are golden on the other side, which will take about another 3 minutes.