KosherEye
<<< o >>> How To Make a Shlissel Challah <<< o >>> MATZO BREI – 8 WAYS <<< o >>> Haley's Corker 5 in 1 Wine Tool <<< o >>> Sipping at the Seders <<< o >>> Haley’s Corker 5 in 1 Wine Tool <<< o >>> PASSOVER TIPS, LINKS & INFORMATION <<< o >>> Cook in Israel <<< o >>> Stuffed Roll of Beef - with a "bit on the side" <<< o >>> Special Discount for KosherEye Readers tst <<< o >>> Frogs in the Bed Giveaway March 2014 <<< o >>>

Kosher Side Dishes



Bookmark and Share
Sweet Potato Latkes with Toasted Marshmallows PDF Print E-mail

KosherEye.com

sweet_potato_latkes_marshmallows-sm

Adapted from thebigfatjewishwedding.com

Ingredients

1 lb. sweet potatoes
1/3 cup all-purpose flour
2 large eggs
1/2 teaspoon salt
1 heaping teaspoon pumpkin pie spice
2 tablespoon brown sugar
3/4 cup vegetable oil
Miniature kosher marshmallows such as Elyon

Directions

Peel and coarsely grate the sweet potatoes.
Place grated potatoes in a dish towel and wring out as much excess liquid as possible.
Heat oil in a deep 12-inch skillet over moderately high heat.
In a medium sized bowl, stir together potatoes, flour, salt, pumpkin pie spice and brown sugar
Lightly beat eggs in a small bowl. Fold eggs into potato mixture until combined.
Heat oil
Spoon 1/8 cup potato mixture per latke into the oil. Flatten with a spatula. Don't crowd the pan!
Reduce heat to moderate and cook until golden brown, about 1 ½ or 2 minutes per side.
Transfer latkes to a cookie rack to drain (paper towels also work, but can make latkes soggy).
Turn on your oven's broiler. Place latkes on a baking sheet lined with parchment paper and top each latke with marshmallows. Put latkes and marshmallows in the oven and watch carefully to make sure the marshmallows don't brown too much.
Once marshmallows are nicely toasted, plate your latkes and enjoy!

Notes

Yield 12 Latkes

Recipe: kosher, side dish

Add a comment
 
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>

Page 8 of 168
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods