Sweet potato latkes with cinnamon sour cream

These crisp treats can be made gluten-free by using gluten-free oat flour in place of regular flour. Serve with apple sauce for the full experience. 

Method:

•  Peel and grate the potatoes and apples into a colander over a large bowl.
• Squeeze out as much moisture as you can by pressing tennis ball sized lumps between your palms. Discard the juice and tip the potato and apple mix into the bowl.
• Sift the flour, corn flour (or potato flour), spices, salt, baking powder and sugar over and mix with a fork to combine.
• Beat the eggs and stir into the mixture.
• Heat enough oil in a large frying pan to come half way up the side over a medium heat.
• Pat the mixture on to a dessert spoon and then run a finger around the edge to keep them neat. Slide each spoonful into the frying pan, making sure not to overcrowd them.
• Fry for a few minutes on each side until golden brown and then remove with a slotted spoon.
• A good tip is to drain them on cooling rack with some kitchen towel underneath to catch the drips.
• Pile on to a serving plate, dust with icing sugar and serve with warmed apple sauce and a dish of cool sour cream spiced with a little cinnamon.

louismann.co.uk

First published in The JC December 02 2020