Carrot and Japanese Sweet Potato Latkes

Carrot and Japanese Sweet Potato Latkes // Queen Smithereen.

Carrot and Japanese Sweet Potato Latkes // Queen Smithereen.

Carrot and Japanese Sweet Potato Latkes // Queen Smithereen.

Carrot and Japanese Sweet Potato Latkes // Queen Smithereen.

One Year: Dark Brown Sugar Cookies
Two Years: Maple and Brown Butter Hazelnuts
Three Years: Chocolate Gingerbread
Four Years: Avocado Horiatiki

Carrot and Japanese Sweet Potato Latkes
Makes about a dozen
2 Japanese sweet potatoes (read about them here), peeled and shredded
3 Yukon Gold potatoes, peeled and shredded
2 large carrots, peeled and shredded
1 red onion, diced
1 tsp freshly ground black pepper
1/2 tsp sea salt
1/4 tsp cayenne
1 egg
1 egg white
3 tbsp all-purpose flour
vegetable oil, for frying
Serve with any mixture of the following: greek yogurt, paprika, harissa, sour cream, applesauce

Wrap the shredded sweet potatoes, potatoes, and carrots in a towel and wring out, squeezing out as much liquid as possible. Transfer to a large bowl and stir in the onion. Stir in black pepper, sea salt, and cayenne. In a small bowl, whisk together egg and egg white, then stir into potato mixture. Stir in flour. In a large skillet, heat a small amount of vegetable oil. For each latke, scoop about 2 tbsp of the sweet potato mixture, then use your hands to make small, flat patties. Place in the skillet, about 1 inch apart from one another. Fry each side until golden brown, about 3-4 minutes each side. Serve with desired condiments (my favorite: sour cream and harissa).

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