Culinate editor’s note: Eamon Molloy is the market manager at the Hillsdale Farmer's Market in Portland, Oregon. The latkes are sensational.
This recipe is a variation on the classic latke. If you need to make a gluten-free version, substitute potato starch or cornstarch for the flour.
|2||lb. sweet potatoes, peeled|
|1||small onion, finely diced|
|3||Tbsp. flour or matzo meal|
|~||Salt and pepper|
If reheating the latkes, set them in a single layer on a cookie sheet and place the sheet in a 450-degree oven. Heat until hot, 10 to 15 minutes. Turn the latkes several times while in the oven.
This content is from the Eamon’s recipes collection.
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