Potato Patado

Who knew that slippery sunny-colored cooking oil would be the bread to my butter and what makes me tick? I start off as a soggy orange batter comprised of eggs, flour, mounds of shredded sweet potatoes, salt, pepper, and for a deliciously bold step above the typical Spanish or Vidalia onion – chopped scallions.

When my ingredients are thoroughly intertwined with one another, scoop me up into heaping tablespoons and gingerly place me into a fiery skillet, which should be hiccupping itty-bitty pops of my piping hot love, vegetable oil. Reduce my shape to a circular flattened pancake by pressing down on me with a slotted spatula. Then, I gloriously meld with the oil, and take my sweet time before my orange flecks succumb to a rim of golden brown. Once you see this change come over me, it’s time to flip me over and let me continue to dance in the sizzling oil, until I am transformed to a crispy golden snowflake.

Be warned: many decide to sample “just a sliver” while I am cooling, but once they discover how irresistible I am, the sliver turns into a whole pancake, and before you know it, I am swiftly disappearing from the plate. Be sure to leave enough for others to enjoy.

What I’ve heard from my audience: “These are pure yuminess. In fact, these may be the best potato pancakes I have ever had.”

Who am I? Sweet-Potato Latkes

This recipe from Gourmet magazine is particularly delectable because the sweet potato and scallions flavors really come alive. They are wonderful served on their own, or paired with brisket or roasted chicken. Happy Hanukkah. Click here to view the recipe. (I would recommend doubling the recipe and adding a bunch of scallions vs. just two. Double batch served five.)