Sweet Potato Latkes

Blair Moser’s Sweet Potato Latkes

2 medium-sized sweet potatoes, peeled
2 Idaho potatoes, scrubbed but unpeeled (equal in weight to the sweet potatoes)
Salt for soaking the potatoes, then add salt and pepper to mixture.
4 scallions, finely chopped, including some of the green stems - -- use more, maybe onions.
2 cloves garlic, crushed
1/2 cup plus 2 tablespoons whole wheat pastry flour
3 eggs, lightly beaten
Olive oil (or high-heat safflower oil) for frying

1. Grate or finely shred all the potatoes into a bowl of large cold, salted water (using about 1 tablespoon kosher salt) and let stand for 15 minutes.

2. Drain the potatoes in a sieve, then dump them into a clean kitchen towel and wring out as much moisture as possible.

3. In a bowl, mix the potatoes with scallions and garlic. -- add salt and pepper

4. Sprinkle flour over the veggies and toss to combine, then stir in the eggs and mix well.

5. Heat 1/4 cup oil in a heavy skillet (preferably nonstick). Firmly pack a heaping tablespoon of potato mixture and flatten it on the griddle with the back of a spoon. Do not crowd the skillet, but fry each batch until lightly browned, then turn and fry the other side, maybe 3 minutes per side, adding more oil as necessary.

6. Remove the latkes to a cookie sheet lined with paper-towels and keep warm in a 200 degree oven until all have been cooked.

7. Serve at once with sour cream and applesauce.  -- very good with cinnamon sugar - isn't everything?!