Sweet Potato Latkes

Sweet Latkes

2 cups peeled shredded beets (about 3 beets)

1 cup peeled shredded carrot (about 1 average carrot)

1 cup peeled shredded sweet potato (about 1 average sweet potato)

¼ cup shallot finely chopped (I've used onion and left out entirely also)

½ cup all purpose flour

¼ cup corn starch

½ tsp salt

several dashes black pepper

1 tsp fennel seeds chopped (I've left out often)

¼ cup water

olive oil for pan frying

Combine veggies in a large mixing bowl, add shallot, flour, cornstarch, salt and pepper and fennel seeds. Mix until the veggies are coated in flour, (I have found that the beets can add a lot of liquid, so draining them before adding the dry ingredients is not a bad idea). Add water and mix again until the flour is dissolved. (I add the water a bit at a time).

Preheat a heavy bottom non-stick skillet or a cast iron skillet over medium high heat. Add a layer of oil about ¼ inch deep and heat for a couple of minutes. Form the mixture into balls about the diameter of a quarter, then flatten to about 1 ½ inch patties. Fry in batches, about 5 minutes on the first side, flip and flatten slightly and fry 3 to 4 more minutes. Transfer to paper towels to drain. Serve quickly for best flavor. Makes about 2 dozen cakes.

I play with this a lot, even have left out the beets. Not as sweet, but less messy and still yummy. Getting a good crust on the outside is best. Watch out for over heating the pan though.