These cook up so crisp and delicious. The nutmeg really adds depth to the flavor. If you can manage not to eat them as you cook them (mentioning for a friend), these are a great casual party food. But you need to serve them warm so you’ll want a warming dish for the table– and keep the lid off so they don’t get mushy.
Once you have grated the sweet potatoes and parsnips and squeezed and grated some nutmeg, pull out some yogurt. Guess what! You don’t have to use eggs to make these latkes. And if you can’t eat cow’s milk, try the yogurt you can eat here. You just need a binder, a little protein, to hold together the latkes.
- 1 sweet potato, large, peeled
- 2 parsnips peeled (use one less if desired)
- 2 Shallots large, peeled
- 1/8 tsp. Nutmeg fresh-grated
- 1/2 tsp. Thyme fresh is preferred, but the McCormick dried thyme works well
- 3 heaping Tbsp. Yogurt use full-fat and the kind you like!
- 1/3 cup Potato Starch
- dash Kosher Salt
- dash Black pepper fresh-cracked
- 1/4 cup Oil
- Grate the sweet potato and parsnips into a large bowl of cold water. Let them sit for a few moments to release their starches. Unlike potatoes, sweet potatoes are not particularly starchy, so you won’t have much starch remaining at the bottom of the bowl in the end. However, you want to remove whatever starch you can.
- Grab a kitchen towel, or paper towels, and put it over a colander. Scoop the shredded sweet potatoes and parsnips into the towel with a slotted spoon. After you have moved them all over, grab the kitchen towel, close it up at the top, and squeeze all the water from the vegetables over the kitchen sink. Keep squeezing until the sweet potato and parsnip shreds are dry. Transfer them to a large bowl.
- Grate the shallots into the sweet potato bowl. Add the nutmeg, thyme, and yogurt and mix it all up with your hands. Pour in the potato starch and toss everything together. You want the mixture to cohere without being starchy or clumpy. Season it with salt and pepper.
- Set a large cast-iron skillet (or similar heavy-bottomed pan) over medium-high heat. Pour the grape seed oil into the hot pan. (Move the kids out of the kitchen.) Scoop 1 tablespoon of the latke batter and put it in the hot oil, gently. Cook until both sides are browned, about 3 minutes. Turn off the heat. Allow the tiny latke to cool, then taste it. Did it fall apart in the pan? Add more starch. Does it need more seasoning? Add that.
- When you have the latkes the way you want them, turn the burner onto medium-high heat again. When the oil is hot, add 1/4 unit="cup" of the latke batter at a time, pressing down on the top when it is in the pan. Do not crowd the pan. We put in 3 latkes at a time. Allow the bottoms to brown, about 3 minutes, and carefully turn the latkes over, cooking for about 3 minutes. Be careful to avoid oil splatters. Remove the latkes from the pan when they are as browned as you wish.
- Continue cooking the rest of the latkes. Sit down to eat.
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