1. Julienne unpeeled apples down to the core. Peel the sweet potatoes. Julienne into thin slices using a mandoline.
2. Break the eggs into a large stainless steel mixing bowl. Whisk until blended. Add the apples, sweet potatoes, onions and breadcrumbs. Sprinkle the flour over the top of the mixture. Gently mix together using a rubber spatula. Season to taste with salt and pepper.
3. Prepare as needed for service: Using a tightly packed yellow #20 disher, immediately scale into 2 oz. portions. This will help avoid any moisture weeping from the potatoes and apples. Place the oil on a heated flat griddle. Place the sweet potato portions on the grill. Flatten them out about 1/4″ thick with a metal spatula. Lightly brown on both sides. Place on a parchment-lined sheet pan and allow to cool uncovered. Transfer to a storage container and layer between parchment paper. Cover, label, date and refrigerate until needed.
Place desired amount of sweet potato latkes on an oiled metal baking pan. Place in a 350°F oven for 4 minutes or until just warmed through.
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