MINI LATKES RECIPES

Steps:

• Grate sweet potato using the largest holes of a box grater (4 cups). Gently stir together grated sweet potato, finely chopped scallions, potato flour, eggs, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl until well combined. Divide and shape sweet potato mixture into 16 (3-inch) thin patties (about ¼ cup sweet potato mixture per patty). Place patties (latkes) on a baking sheet lined with parchment paper until ready to cook.
• Pour oil to a depth of ¼ inch in a large skillet, and heat over medium to 325°F. Working in 4 batches, add latkes to hot oil, and cook until golden brown and crispy, about 1 minute and 30 seconds per side. Transfer to a baking sheet lined with paper towels, and immediately season to taste with salt and pepper. Keep warm in a 200°F oven. Allow hot oil to return to 325°F between batches. Serve hot latkes immediately with sour cream; garnish with thinly sliced scallions.

Steps:

• Using the fine side of a box grater or the fine grating disc on a food processor, grate all the potatoes. Squeeze out the excess liquid and transfer to a large strainer lined with a kitchen towel (not terrycloth). Gather the cloth, twist tightly and squeeze out as much liquid as possible. In a medium bowl, whisk the onion, eggs, flour, 1 1/2 tsp. salt and 1 tsp. pepper. Mix in the potatoes until well coated.
• In a large skillet, heat 1/2 cup oil over medium-high. Working in batches, and adding more oil as needed, add the potato mixture to the skillet in rounded tablespoons. Flatten with a spatula and fry until deep golden brown, 2 to 3 minutes per side. Transfer the latkes to a rimmed baking sheet lined with a double layer of paper towels. Transfer to a platter and serve with the toppings.