Happy fifth day of Hanukkah!
I would have liked to have had this recipe ready on the first day of Hanukkah, but sadly a stream of holiday parties and work got in the way. As I am now home in sunny San Diego for the holidays, I can finally relax and write.
One of the aforementioned holiday parties, was an impromptu Hanukkah party I threw at my house last Tuesday. Unsure how many folks would make it out to Berkeley on a Tuesday night, I grabbed seven potatoes and got to work. A menorah and wine was kindly provided by my lovely and very helpful friends, and two hours later our bellies were stuffed with golden latkes and wine.
Semi-Sweet Potato Latkes
5 yukon gold potatoes
1/2 cup oat flour
1 tsp salt
1 tsp cracked black pepper
lots of olive oil
Peel and grate potatoes. In a large bowl mix grated potatoes, eggs, flour, salt, and pepper. Make sure batter is sticky enough to stick together when molded into a patty, but not too eggy. Add flour until you get the right consistency.
Heat 1/4-1/2 inch olive oil in a large skillet over medium heat. Using your hands mold batter into patties about the size of your palm. Cook patties in oiled pan flipping when one side is golden brown (about five minutes). Latkes are done when both sides are brown and inside is cooked through.
Serve with sour cream and apple sauce.