A Jerry James Stone Recipe
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Ingredients
- 2 medium sweet potatoes
- ½ red onion, minced
- 3 eggs
- ¾ cup flour
- 1 tablespoon curry powder
- 1 teaspoon salt
- ⅛ cup vegetable oil
- 6 ounces Greek yogurt
- 1 tablespoon maple syrup
Instructions
- Halve and mince 1/2 of a red onion. Then in a small saute pan over a medium high heat, saute the onion until it is translucent.
- Clean 2 medium sweet potatoes. You don't have to peel them but you can if you prefer. I like the texture the skin provides, but it is just a personal preference. Either way is fine. Unless you are having me over for breakfast, then you best leave them on!
- When shredding the sweet potatoes, I do it the long way. I don't know why that sounds dirty, but it does. Anyway, I run them through the food processor or you can use a cheese grater. What I like about the long, shredded pieces is how they look when cooked. They are all swirly and cute. Yum!
- Next we are going to combine 3 eggs, 3/4 cup of flour, 1 teaspoon of salt and 1 tablespoon of curry powder, using a whisk.
- In a large mixing bowl, add the sweet potatoes, cooked onions and the egg mixture. You could try to mix this with a spoon but, really, you need to roll up your sleeves and get your hands dirty. Luckily, I always wear t-shirts.
- Using a cast iron skillet, heat a couple tablespoons of vegetable oil in the pan over a medium high heat until it is shimmering. You're going to want about an 1/8 of a cup of vegetable oil on hand.
- Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.
- When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.
- To make the yogurt mixture, simple mix 6 ounces of Greek yogurt with 1 tablespoon of maple syrup.
- Add a dollop of yogurt to each latke and serve. I sprinkled mine with a little nutmeg for texture. Enjoy!
