40 Meatless Meals: Sweet Potato Latkes

There aren't a lot of foods I get cravings for (even while I was pregnant, aside from a brief American cheese phase), but since first trying these at a book club meeting I find myself wanting these simple but oh, so tasty latkes rather frequently. Add some greens (cooked or raw) and you've got a meal for two or three, or serve them as a side dish for twice as many. They seem to be popular with kids, too.

Once it's cooled, you can strain the remaining oil and keep it in a jar for other adventures in frying (or just more batches of latkes!).

Makes about 26 pancakes
(Source.)

• 1 lb sweet potatoes, peeled and coarsely grated
• 2 scallions, finely chopped
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¾ cup vegetable oil

Stir together all ingredients except the oil. Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches, scoop eighth-cup measures of potato mixture into oil and flatten to 3-inch diameter with a spatula. Cook until golden, about 1½ minutes on each side. Transfer latkes with spatula to paper towels to drain. Serve with applesauce and/or sour cream, if desired.