Receta Spiralized Sweet Potato Latkes
Latkes – a healthier take on a traditional deep fried potato pancakes, these are lightly pan fried in a small amount of olive oil, made with sweet potatoes instead of white and made EASY by using a spiralizer because it eliminates the need to grate the potatoes, which can take a lot of time. With the spiralizer, it only takes minutes. Of course, if you don't have a spiralizer you can grate them with a box grater instead.
The question I get asked most often is what spiralizer I own. There are lots on the market which are fine, but I love my Paderno Spiral Vegetable Slicer because it's made well and it's easy to use and clean. I own the three-blade which is perfect for what I need.
The ingredients are simple: sweet potatoes, scallions, garlic and egg. I knew I wanted to lightly saute them in a pan with just a trace amount of oil and tried to see if they would hold without using flour and they worked out perfect, so they are kosher, gluten-free, and paleo-friendly. You'll want to make them and eat them right away, they are best when they are hot. These go perfect with Braised Brisket – enjoy!
Spiralized Sweet Potato Latkes
Servings: 4 • Size: 3 latkes • Weight Watcher Points+: 3 pt
- Calories: 125 • Fat: 7 g • Carb: 11 g • Fiber: 2 g • Protein: 4.5 g • Sugar: 4 g
- Sodium: 194 mg • Cholest: 93 mg
- Ingredients:
- 1 large (11 oz peeled) sweet potato, peeled
- 1/2 cup chopped scallions
- 2 large eggs, beaten
- 4 cloves crushed garlic
- 1/2 tsp kosher salt and fresh black pepper to taste
- 4 teaspoons olive oil
Directions:
Cut the sweet potato in half so it fits easily into the spiralizer. Spiralize with the smaller noodle blade of the spiralizer. Cut into smaller pieces, about 5 inches long.
Mix together the sweet potatoes, scallions, eggs, garlic, salt and pepper in a large bowl and mix well to combine.
Heat a large nonstick skillet over medium-low heat. When hot add 1 teaspoon of oil and swirl around the pan. Using a fork, grab some of the sweet potato mixture (roughly 1/3 cup), and gently place it in the skillet lightly pressing down with the fork. You can fit 4 on the skillet. Cook until golden on the bottom, about 3 minutes then flip with a spatula. Use the spatula to press them down to flatten and cook until golden, about 3 more minutes.
Makes about 12.