Sweet Potato Latkes
- 2 cups zucchini, (do not peel) grated
- 2 cups sweet potato, peeled and grated
- 1/2 cup parsley, chopped
- 1/2 cup onion, chopped
- 3 eggs
- 4 tablespoons flour
- 1 tablespoons corn flakes, crushed to crumbs
- 1/2 teaspoon salt
- Ground black pepper, to taste
- 4 tablespoons oil
In a large bowl, mix together the zucchini, sweet potato, parsley, onion, eggs, flour, corn flakes, salt and pepper. Heat a large nonstick pan and add 4 tablespoons of oil. Carefully drop tablespoons of batter into the pan. Fry the latkes, turning when crisp. Oil may be added to pan in small amounts as needed when frying. Put on paper towels to absorb excess oil.
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Recipe courtesy of Esther Weiner