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Photo Credit: healthyrecipesblogs.com
[recipe from - http://macrochef.wordpress.com/]
Both my husband and I come from an Irish background, so boxty was something that I used to make a lot until we decided we wanted to eat healthier. But we still wanted to keep the potato pancake as part of our recipe rotation, so I began a search for a new recipe and found this one. It can move through the day in any meal or work as an accompaniment to a soup. The recipe is copied directly from the blog as I kept it gluten free as well.
SWEET POTATO-POTATO LATKES
(makes about a dozen 2 1/2-inch latkes)
You can use whatever flour you prefer, but I used garbanzo flour and potato starch because I thought that would provide a more interesting flavor profile, and because I wanted to keep the latkes gluten free.
2 medium Russet-type potatoes, peeled and coarsely grated
1 large sweet potato, peeled and coarsely grated (or a total of six cups loosely packed potatoes and sweet potatoes)
1 small onion, peeled and minced
1 tablespoon garlic, minced
1 tablespoon nutritional yeast (optional)
1/4 cup garbanzo flour
1/4 cup potato starch (or use your flour of choice, 1/2 cup total, instead of the garbanzo flour and potato starch)
salt and pepper to taste
canola and/or olive oil
1. Use a food processor or box grater to grate the sweet potatoes and potatoes.
2. Combine the grated potatoes and sweet potatoes with the onions and garlic in a large colander. Add a teaspoon or more of salt and mix everything together. Allow to stand for about half an hour for water to run out of this mixture. Lightly squeeze to get a little more water out.
3. Combine this potato mixture with the flour and potato starch, nutritional yeast and salt and pepper. Add a little more flour, if it is not sticking together well, but keep the flour to a minimum so the flavor of the other ingredients can shine through.
4. Pat this mixture into about a dozen 2 1/2-inch by quarter-inch thick pancakes. Don’t worry if they don’t stick together perfectly, the crust which forms in the pan will hold them together. Try not to get them too thick or they may not cook in the middle.
5. Heat a large, thick-bottomed frying pan, add oil and when the oil is very hot fry the latkes in batches over medium-high heat about four minutes per side or until they are crisp and golden brown. Drain on paper towels and then keep warm in an oven until serving time. Make plenty!
-Jennifer Dunn
