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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Sweet potato latkes
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Sweet potato latkes
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ruthiegirl
Monday, March 25, 2013, 7:20pm Report to Moderator Report to Moderator

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Kyosha Nim
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Last night, I grated raw sweet potatoes, blended in eggs, onion powder, garlic powder, and salt, and fried in a mixture of butter and olive oil. Delicious!

I was afraid they wouldn't hold up very well without some kind of added starch- I was prepared to add tapioca starch before putting up the 2nd batch but it wasn't necessary.

Grating in a whole onion didn't work well- it didn't grate evenly and the texture was weird for some that had big chunks of onion in them. Plus I think the dried onion powder helped hold them together.


Ruth, Single Mother to 20 yo  O- Leah , 19 yo O- Hannah, and  13 yo B+ Jack


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Adopted4
Monday, March 25, 2013, 11:39pm Report to Moderator Report to Moderator

Live Life Joyfully 42% Teacher
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Do you pour the batter like a pancake where you fry on both sides a few minutes? It sounds fantastic but I"m unsure just what form it takes.


Coleen ISF-J, Non-Taster
"Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world." James 1:26-27
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Spring
Thursday, March 28, 2013, 2:00pm Report to Moderator Report to Moderator

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Ee Dan
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Here is a short description of the history of latkes and general instructions:
http://www.wisegeek.com/what-are-latkes.htm


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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ruthiegirl
Thursday, March 28, 2013, 7:48pm Report to Moderator Report to Moderator

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Kyosha Nim
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I spoon out a portion- about 3-4 latkes per batch in my frying pan. Then I cover the pan and let it sit a few minutes, until it's mostly cooked through. Then I flip them over with a spatula and let cook a few more minutes.

The texture of the batter is MUCH lumpier than a grain-based pancake.


Ruth, Single Mother to 20 yo  O- Leah , 19 yo O- Hannah, and  13 yo B+ Jack


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Spring
Friday, March 29, 2013, 12:38am Report to Moderator Report to Moderator

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Ee Dan
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Quoted from ruthiegirl
I spoon out a portion- about 3-4 latkes per batch in my frying pan. Then I cover the pan and let it sit a few minutes, until it's mostly cooked through. Then I flip them over with a spatula and let cook a few more minutes.

The texture of the batter is MUCH lumpier than a grain-based pancake.

They sound delicious, and I will be making some of these!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Possum
Friday, March 29, 2013, 2:27am Report to Moderator Report to Moderator

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Glad they worked out so well!! Wondering - is there anything else in the onion and the garlic powders that might bind?
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ruthiegirl
Friday, March 29, 2013, 6:50pm Report to Moderator Report to Moderator

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Kyosha Nim
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The packages of onion and garlic powder that I bought for Passover don't specify any additional ingredients. Being certified kosher for Passover, they couldn't contain wheat or corn ingredients, though theoretically they may have traces of tapioca and/or potato starch. If they do, though, it's not a lot- not enough to make a difference in the texture of baked goods.


Ruth, Single Mother to 20 yo  O- Leah , 19 yo O- Hannah, and  13 yo B+ Jack


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