WITH A DOLLOP OF SOUR CREAM!
I seriously want these right now! They are incredible!
~ Jocelyn
– In the bowl of a food processor or using a box grater, shred the sweet potato, turnip, parsnips, and onion. Transfer to a cheesecloth or kitchen towel lined colander, and wring out the moisture over a bowl. Let it sit for about 10 minutes, then drain any excess liquid, leaving any starch that may be left at the bottom of the bowl.
– Transfer the shredded potato mixture into the bowl and add the flour, eggs, salt, and pepper. Use your hands to mix.
– Preheat the oven and line a shallow dish or baking pan with paper towels. Heat a skillet over medium high heat. Drop about two tablespoons of the sweet potato mixture into the pan and use a fork to spread into about 3-inch pancakes. Let it crisp a few minutes per side and transfer to the prepared baking dish.
– Keep latkes warm in the oven until serving. But they’re best eaten right away and served with a dollop of sour cream.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...