Sweet Potato Pancakes
Are you looking for something different for Channukah, or just any time? Try these sweet potato pancakes, or “latkes,” a traditional food for the Jewish holiday of Channukah. This recipe can be made egg-free, but you need to use enough oil to fry the pancakes at a very high temperature. Using an egg holds the mixture together better.
3 medium sized, dark colored yams
1 medium zucchini
1.5 tsp. sea salt, plus more to taste
2 T. freshly squeezed lemon juice
2 tsp. fresh ginger, chopped
3 scallions, chopped
Expeller pressed safflower oil for frying
Optional: 1 egg
Start heating a skillet or electric frying pan to about 350 degrees F. While the pan is heating, prepare the mixture. Peel the yams and grate them using the shredding blade of a food processor. If you do not have a food processor, grate by hand. Shred the zucchini in the food processor, or grate by hand. Mix the shredded yam and zucchini together. Put about 1/2 of the mixture back in the food processor with the main chopping blade. Puree the mixture. Add sea salt, lemon juice and ginger to the food processor. Puree some more. Mix the pureed mixture with the remaining shredded yam and zucchini. Test for salt; add more if necessary. Mix in the chopped scallions. If desired, add one egg and mix thoroughly. Put some oil in the hot frying pan. When the oil is very hot, spoon out some of the mixture into small pancakes. When the sides turn lighter, very gently turn over the pancakes. These may fall apart if you have not used an egg; however, if you are very gentle, and use enough oil, these will not fall apart. Continue until all are made. Enjoy! These are excellent with Pear Sauce, p. 120, Feast Without Yeast: 4 Stages to Better Health.
