INGREDIENTS

INSTRUCTIONS

Place 1/2 cup of the grated sweet potatoes in the center of a double layer
of paper towels. Fold the toweling in half lengthwise. and roll it, making
a tube around the potato. Fold the ends up on either side, making a packet.
Gently squeeze, wringing as much moisture from the potato as possible.
Carefully unfold and unroll the paper towels, and turn the potato into a
medium bowl. Repeat, squeezing out 1/2 cup of the potatoes in fresh towals.
Squeeze the onion dry, using the same technique, and add it to the sweet
potato.
To the potato and onion, add the egg, bread crumbs. salt and pepper. With a
fork, mix the ingredients thoroughly.
In a large frying pan over medium-high heat, melt 2 tablespoons of the
buner. When the butter stops foaming, with a fork press about 2 tablespoons
of the potato mixture into a 3/4-inch pancake about 3/8-inch thick. Repeat,
filling the pan with latkes, leaving 1 inch between each one.
Fry until the latkes have browned on 1 side, about 3 minutes. With a
spatula, carefully turn and brown latkes on the second side . Drain on
paper toweling, and serve immediately. Repeat, adding butter to the pan as
needed .
Nutrrtional analysis per latke: 75 calories, 4 grams fat, 8 grams
carbohydrates, 30 milligrams cholesterol, 205 milligrams sodium, 48 percent
of calories from fat.
** Fort Worth Star Telegram -- Food section -- 29 November 1995 **
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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